Eggplant Casserole — Robert St. John

Ingredients

• 2 Eggplant, medium size
• ¼ cup Bacon grease (or canola oil)
• 1 cup Onion, small dice
• 2 cups Red bell pepper, small dice
• 1 cup Tomatoes, diced, peeled and seeded
• ½ cup Celery, small dice
• 1 Tbsp Garlic, minced
• 1 tsp Dried basil
• ½ tsp Dried oregano
• 2 cups Mushroom Béchamel Sauce
• 2 cups Corn flake crumbs
• ¼ cup Butter, melted