Peel and slice eggplant. Soak in warm salt water 15 minutes; cook til tender. Mash and pour off excess liquid.
Pour milk over the bread slices. After 10 minutes add more milk if some bread is still dry.
Saute diced pepper and onion in 1/2 stick of butter. Add cream of mushroom soup, cheese and beaten eggs.
Combine eggplant, bread and other ingredients. Put in greased casserole dish. Top with cracker crumbs mixed with 1 stick butter melted.
Cook for 30 minutes at 350 degrees F or until bubbly.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.