1 ½ c. cooked, mashed eggplant
2/3 c. grated, Velveeta cheese
3 c. bread cubes
3 eggs and milk to make real moist
½ stick margarine, melted
2 tsp. Salt
pepper to taste
red or green pepper, chopped fine
Don’t measure the bread too accurately and use plenty of eggs and milk. Makes 1 casserole. Bake at 325* for about ½ hour.
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