1 lg. eggplant
1/2 c. chopped onion
1/2 c. chopped bell pepper
2 c. buttered bread crumbs
3/4 c. light cream

Soak eggplant in salted water for 15 minutes. Pare; cut into small cubes and boil for 5 minutes in small amount of water. Drain. In buttered casserole dish; place layers of eggplant, onion, pepper, and bread crumbs - in that order. Repeat layers. Pour cream over mixture. Bake 30 minutes in preheated 350 degree oven.