Week 5 - Eggplant Casserole

From Tasty

Eggplant Casserole
Bake 350F
40 min. cook time
10-15 min. prep time

2 eggplants
1 box stove top stuffing (pork flavor actually has no meat products) or any of your favorite stuffing bought or homemade
1 onion, chopped
1 green pepper, chopped
chopped jalapeno peppers
2 eggs
1 can of cream of mushroom soup
salt and pepper to taste
2-3 tbsp margarine
1 can of those FF Onions

Peel and slice eggplant; soak in contaier of water and 1 tbsp salt overnight or at least three hours to remove bitter taste. Drain and place eggplant in saucepan with small amount of water; cook until eggplant becomes lumpy or loose. Prepare the stuffing according to the directions on the box.

Cut up the cooked eggplant into large squares and add the eggs, onion, green pepper, soup, jalapeno peppers, and about half of the stuffing, and some salt and pepper. Add the remaining stuffing on top, top that with some margarine, top that with the can of FF Onions. Bake 40 minutes in oven at 350F.