Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant
6 Tbsp. margarine
1 large onion, chopped
1 (16 oz.) can tomatoes, drained
1 c. grated Cheddar cheese or Velveeta
1/3 c. bread crumbs
2 eggs, beaten
1 c. bread crumbs
1/4 c. margarine
salt and pepper to taste

Preparation

Peel eggplant and cut in cubes.
Boil in salted water until tender; drain and mash.
Heat 6 tablespoons margarine in skillet; add onions and saute until tender, but not brown.
Add mashed eggplant, tomatoes, cheese and 1/3 cup crumbs.
When hot, add eggs. Cook and stir until eggs are done.
Add salt and pepper.
Pour into 2-quart baking dish.
Heat 1 cup dry crumbs in 1/4 cup margarine in oven until light browned to make buttered crumbs for topping the casserole.
Bake about 1 hour at 350\u00b0.