Eggplant Casserole(Serves 6 To 8) - cooking recipe

Ingredients

1 medium eggplant
6 Tbsp. margarine or bacon fat
1 large onion, chopped
1 (16 oz.) can tomatoes, drained
1 c. grated Cheddar cheese
1/3 c. bread crumbs
2 eggs, beaten
salt and pepper to taste

Preparation

Peel eggplant and cut into small pieces.
With the chopped onion, boil eggplant in salted water until tender.
Mash in pan, then add tomatoes, cheese and 1/3 cup bread crumbs.
Bring mixture to boil; add eggs until they are done.
Pour into 2-quart baking dish.
Heat 1 cup dry crumbs in 1/4 cup butter in oven until golden brown to make buttered bread crumbs for topping the casserole.
Bake until browned, about 1 hour, at 350\u00b0.