Eggplant Casserole


2 large eggplants
1 lb. lean ground beef
1 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped
1/2 large bell pepper, chopped
1 rib celery, chopped
Up to 1/2 lb. Velveeta cheese
Seasoned breadcrumbs to cover casserole
Pats of butter


Peel, dice, and boil eggplants until tender. Drain.

In separate saucepan, brown meat. Drain grease if necessary. Add salt, pepper, onions, bell pepper, and celery. Cook until vegetables are tender. Add eggplant to mixture, cooking until all liquids are cooked out on low heat.

Put half the mixture into a casserole dish. Slice cheese and arrange on top of eggplant mixture. Cover with remaining eggplant mixture. Cover with bread crumbs. Add pats of butter.

Bake at 350 degrees until breadcrumbs are browned, about 30 minutes.