1 med. sized eggplant
1 onion, chopped fine
1 green pepper, chopped fine
3 slices white bread, crumbled fine
1 egg, beaten
1/2 c. evaporated milk or rich cream
3 tbsp. buttermilk
1/2 stick butter
1 tsp. salt

Boil eggplant in salted water until tender then strain. Mix pulp of the eggplant with all other ingredients. Mix very well and pour into buttered dish (optional). Sprinkle layer of grated cheese or Parmesan cheese on top. Bake in hot oven, 400 degrees, about 1 hour until puffy, light and browned on top.