Creole Eggplant

Ingredient:
3 pcs eggplant (talong), sliced
½ cup breadcrumbs
1-1/2 tsp cooking oil for greasing pan
dash ground pepper
Procedure:
Parboil eggplant for 10 minutes.
Put a layer of eggplant in the bottom of a casserole, then a layer of sauce, alternating with eggplant and sauce.
Continue until all eggplants are used, finished with a layer of sauce.
Sprinkle seasoned breadcrumbs over top and bake in a greased pan at 3500F for 30 minutes or until bubbling.
Creole Sauce
2 tbsp corn oil
1 pc onion, medium
1 pc green pepper, medium
3 pcs mushroom, canned
4-5 pcs fresh tomatoes
dash freshly ground pepper
Procedure:
Cook onion, green pepper and mushroom in corn oil over low heat for 5 minute.
Add chopped tomatoes and seasonings and simmer until sauce is thick.
Photo courtesy: static.flickr