1 lg. eggplant
3 tbsp. butter
1 can cream of mushroom soup
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 c. bread crumbs
1 tsp. sugar
1 tsp. pepper
1/2 tsp. garlic powder
1/2 c. chopped celery
1/2 c. grated Parmesan cheese

Peel and slice eggplant. Soak 20 minutes in salted water. Saute onion, celery, pepper in butter. Drop eggplant in boiling water, bring to boil again, drain. Add all ingredients except cheese and place in casserole. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.