Eggplant Casserole (version VI)

1 large eggplant
1 tablespoon salt
3 cups water
1 dash black pepper
1/2 large onion, minced
1/2 sweet pepper, minced
2 eggs
1 stick margarine
1 cup milk
1 cup bread crumbs

Peel and slice eggplant. Boil in salted water until tender. Drain and add remaining ingredients. Mix well.

Pour into greased two quart casserole. Bake in preheated oven at 350 F for 30 to 40 minutes. To freeze, cook completely; seal lid of casserole with freezer tape. To thaw place in 375 F oven about 25 to 30 minutes.

Serves 6.

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