2 med. or 1 lg. eggplants
1 onion, chopped
1 green pepper, finely chopped
1 tbsp. bacon drippings, or butter or cooking oil
1 egg, beaten
1/2 c. milk
1 c. seasoned dry bread crumbs (I use day old bread)
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. shredded mild cheddar cheese (3 oz.)
1/2 c. grated Parmesan cheese

Peel eggplant and cut into 1 inch cubes; cook in small amount of boiling water 10 minutes or until tender; drain. Saute onions and green peppers in bacon drippings (or butter or oil) Remove from heat.

Combine eggplant, egg, milk, bread crumbs, salt, and pepper. Mix well and add onion mixture. Spoon half of eggplant mixture into a greased 1 1/2 quart casserole, sprinkle with cheddar cheese. Spoon remaining eggplant over cheese. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.

NOTE: Add a little extra milk if necessary to keep casserole from being too dry. Yields 6 servings.