1 large eggplant
1 cup diced tomatoes
1 cup breadcrumbs
1 small green pepper, diced
¼ stick butter
1 cup grated cheese
1 teaspoon baking powder
2 small onions, diced
Cut the eggplant into cubes and boil in salted water until tender. Drain, transfer to a large mixing bowl, and mash.
Add the remaining ingredients to the eggplant and stir until well combined.
Pour mixture into a casserole and bake at 400° for 30 minutes.
For more casserole recipes, visit ourstate.com/casseroles.