1 lg. or 2 sm. eggplant
Water
1/2 tsp. salt
22 saltines, crushed
2 eggs
1/2 c. milk
1 can cream of mushroom soup
1/8 tsp. pepper
1 sm. onion, chopped
1/4 c. green or red pepper, chopped
3 tbsp. butter

Peel and cut eggplant into 1" cubes, cover with water. Add salt. Boil 3 minutes and drain. Place 1/3 crumbs in 2 quart casserole, 1/2 of eggplant. Repeat. Beat eggs and milk, add soup, pepper and onion. Pour over crumbs and eggplant. Dot with butter. Bake at 375 degrees for 45 minutes. If necessary, bake a few minutes longer to brown.