eggplant casserole

1 large eggplant
1 egg
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.

This recipe originally appeared in the May 1941 issue of The State (vol. 8, no. 51). Click here to view the full issue, or jump to the recipe page here.

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