Peel the eggplant and cut into approximately 1-inch cubes.

Boil the eggplant cubes in salted water until tender (about 15-20 minutes).

Drain the boiled eggplant and mash it thoroughly.

In a separate pan, melt 3 tablespoons of butter over medium heat.

Add the ground beef and brown it completely.

Add the chopped onion and minced green pepper to the pan with the ground beef.

Cook until the vegetables are tender.

Stir in the mashed eggplant, cooked rice, salt, and pepper.

Mix all ingredients thoroughly.

Spoon the mixture into a greased 10 x 6 x 2 inch baking dish.

In a small pan, melt the remaining 2 tablespoons of butter.

Sauté the bread crumbs in the melted butter until golden brown.

Sprinkle the sautéed bread crumbs evenly over the eggplant mixture in the baking dish.

Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until heated through and the top is golden brown.

Let it cool for some time and serve.