1 lg. eggplant, peeled and cut into 1 inch cubes
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tbsp. vegetable oil
1 med. tomato, peeled
2 tbsp. grated Parmesan cheese
3/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. lemon-pepper seasoning
8 saltine crackers, crumbled
1/4 c. (1 oz.) shredded sharp Cheddar cheese
Paprika

Cook eggplant in a small amount of boiling water 10 minutes or until tender. Drain well. Saute onion and green pepper in oil in a large skillet until tender; add eggplant and next 6 ingredients, mixing well. Spoon mixture into a lightly greased 1 quart casserole; bake at 350 degrees for 20 minutes. Sprinkle with Cheddar cheese and paprika; bake 10 minutes.