2 lg. eggplants
1/4 lb. butter
1 pepper (chopped)
1 c. flavored bread crumbs
2 eggs
1 onion (chopped)
Mushrooms (optional)
1/2 c. Parmesan cheese

Peel and boil eggplant until soft. Drain and mash. Saute onion, pepper and mushrooms with 1/4 pound butter. Add to eggplant. Add remaining ingredients.

Bake in greased 13 x 9 inch pan until slightly brown. Serve as side dish.