1 med. eggplant
5 tbsp. butter
3 tbsp. flour
3 c. tomatoes, chopped, canned or fresh
1 sm. green pepper, chopped
1 sm. onion, chopped
Salt and pepper to taste
1 tbsp. brown sugar
Bread crumbs
Butter
Parmesan cheese

Peel eggplant. Cut up and boil in salted water about 10 minutes. Drain and place in buttered baking dish. Melt 3 tablespoons butter, stir into eggplant, sift flour over it and mix. Mix tomatoes, green pepper, onion, salt, pepper and sugar. Cook 5 minutes. Add to eggplant mixture. Blend well. Top casserole with bread crumbs and Parmesan cheese. Bake at 350 degrees for 40 minutes.