Cook eggplant in a small amount of un-salted water until tender; drain and mash. Saute onion and green pepper in 3 Tbsp. butter or oil until light brown. Slightly moisten the bread crumbs with water; add to the onion /pepper mixture- along with all the dry seasonings.Simmer for a few minutes. Add eggplant, egg, and cheese. Mix well; pour into a buttered casserole dish. Dot with butter and sprinkle top with remaining cheese. Bake uncovered 45 to 60 minutes at 350 degrees.