Bitsy's Kitchen

Eggplant Casserole (Greek)

1 large eggplant, cubed
1 lb. ground lamb or beef
1 med red onion, chopped
1 green bell pepper, diced
1 cup mushrooms, sliced (optional)
2 slices bread, cubed
1 4 oz can tomato sauce
1 cup cheddar cheese, grated
2 tsp salt, divided
1 tsp sugar
1/4 tsp black pepper

Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion, green pepper and mushrooms. Continue to sauté until vegetables soften. Season with 1 tsp salt, sugar and pepper. Add bread, tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown.

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