1 lg. eggplant
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. green peppers
2 beaten eggs
1 can cream of mushroom soup
2 c. bread dressing or dressing mix (Stove Top)
Cheddar cheese

Parboil eggplant, seasoning to taste; drain; mash. Saute celery, onion and green pepper in a little butter and add to eggplant. Beat eggs; and add the soup. Mix in bread crumbs or dressing mix and reserve some for the top. Grate Cheddar cheese over all. Bake 1 hour at 350 degrees.

Serves 8 to 10.