Scalloped Eggplant


1 (1 lb.) eggplant, peeled and cut into 1/2" cubes
1 small onion, grated
3 slices bread, crumbled
1/2 c. evaporated milk
1/2 c. chopped green pepper
1 c (4 oz) shredded Cheddar cheese
3 tbs. butter, melted
1 egg, beaten
3/4 tsp. Salt
1/4 tsp. Pepper
1/4 c. cracker crumbs
paprika

Cook eggplant and onion in boiling water
to cover 5 min. or until tender; drain.
Add crumbled bread and next 7 ingredients;
stir well.

Pour into a greased 1 1/2 qt. baking dish;
top with cracker crumbs, and sprinkle with paprika.
Bake, uncovered, at 350F for 30-35 min.
or until lightly browned. Yield: 6 servings.