1 lg. eggplant, peeled and cubed
4 tbsp. butter
1 onion, minced
1 c. green pepper, minced
1/2 c. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
1/2 c. crushed soda crackers or fresh bread crumbs
2 c. grated sharp Cheddar cheese, divided
3 eggs, slightly beaten

Preheat oven to 350 degrees. Butter a 1 1/2 quart casserole. Simmer eggplant cubes in boiling salted water until tender, about 5 minutes. Drain and mash. In large skillet, melt butter and saute onion and green pepper until soft. Stir in the eggplant, parsley, salt, pepper, cracker or bread crumbs, 1 1/2 cups cheese and eggs. Spoon into prepared pan and sprinkle top with remaining 1/2 cup cheese. Bake 35 to 40 minutes until set and lightly browned. Serves 6.