Eggplant Casserole (version XI)

2 eggplants
1 onion, chopped
1 bell pepper, chopped
1 to 2 eggs
1-1/2 cups pasteurized processed cheese, grated
1 cup cracker crumbs
1/4 cup margarine
seasoned salt
seasoned pepper
garlic salt
red pepper
worcestershire sauce

Peel and cut up eggplants. Cook in water until tender. Drain and mash. Sauté onion and bell pepper in margarine. Beat eggs slightly. Mix all ingredients together, saving 1/2 cup cheese and 1/2 cup cracker crumbs for top. Pour into greased casserole. Top with cheese and cracker crumbs. Bake at 350 for 30 minutes.

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