Shelly's Recipe

EGGPLANT CASSEROLE

Category: Eggplant

1 eggplant
1 can cream of mushroom soup, undiluted
1 small onion, diced
1/4 cup diced green or red bell pepper
1/2 cup thinly sliced celery
1 cup shredded Cheddar cheese
Salt and pepper to taste
1 tsp Worcestershire sauce
1 medium tomato, diced

Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350 for 20 to 30 minutes.
Serves 4.