Directions

1. 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.
2. In a large skillet, brown the meat and add the onion, green pepper and mushrooms.
3. Continue to saute until vegetables soften. Season with 1 tsp salt, sugar and pepper.
4. Add bread, tomato sauce and cheese.
5. Drain eggplant and add, mixing well.
6. Place in 3 quart covered casserole.
7. Bake at 350 degrees for45 minutes. Remove cover and bake at 375 for 15 minutes or until nicely brown.