1 small eggplant
Salt and pepper
1 medium onion, chopped
1 small green pepper, chopped
1/4 c grated American cheese
2 medium tomatoes, sliced
Pare eggplant and slice 1/2 inch thick. Cut slices in half. Brown in hot fat, season with salt and pepper. Alternate layers of eggplant, onion, green pepper and tomatoes. Cover and bake at 375° for 50 minutes. Remove cover, sprinkle with cheese, return to oven and brown. Serves 6. Note: Tastes like meat.
Mrs. Harry Harvie
From the Victory Cookbook, by the Ladies Aid, Victory Lutheran Church, 1947