Scalloped Eggplant (version III)

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1 medium-size eggplant
juice of 1 lemon
1 cup water
1/2 cup onion, finely chopped
1/4 cup bell pepper, finely chopped
1 egg
1 cup sweet milk
dash of black pepper
1 cup crushed cracker crumbs
1/4 cup butter

Preheat oven to 350º F. and grease a 1 1/2-quart casserole.

Peel eggplant; dip whole eggplant in mixture of lemon juice and water. Slice and dip again. Cook in boiling, salted water until tender.

Drain and mash eggplant into small pieces. Add chopped onion and bell pepper.

Beat egg slightly; combine with milk, black pepper, and cracker crumbs; add to eggplant. Pour mixture into prepared casserole. Dot with butter and bake for 30-40 minutes.

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