Eggplant Casserole Recipe

• 1 large Eggplant (cubed)
• 1 (4 oz) can Tomato Sauce
• 1 lb. ground Lamb/Beef
• 1 cup Cheddar Cheese (grated)
• 2 tsp Salt (divided)
• 1 tsp Sugar
• 1/4 tsp Black Pepper
• 1 medium Red Onion (chopped)
• 1 Green Bell Pepper (diced)
• 1 cup Mushrooms (sliced)
• 2 slices Bread (cubed)

• Place the eggplants in boiling salted water for a while. Set aside.
• In a large pot, fry the meat.
• Add onion, green pepper, and mushrooms. Fry till the mushrooms turn tender.
• Sprinkle salt, sugar, and pepper.
• Add bread, tomato sauce, and cheese. Mix well.
• Drain the eggplants and add to the mixture. Stir well.
• Transfer into a non-reactive pot and cover tightly.
• Bake for 45 minutes at 350 degrees F.
• Uncover and bake again until brown. Serve hot.