Scalloped Eggplant - cooking recipe

Ingredients

1 large or 2 small eggplant
1/2 tsp. salt
2 c. tomatoes, well drained
1/2 c. finely chopped onion
2 eggs, well beaten
2 c. cornbread crumbs
milk
grated cheese
1/4 c. chopped green peppers (optional)

Preparation

Peel eggplant; cube and cook until tender in salt water. Drain thoroughly.
Mash and season to taste.
Mash tomatoes and mix with eggplant, onion, eggs and cornbread crumbs.
Pour into a greased 2-quart casserole.
Add enough milk to cover well.
Top with grated cheese.
Bake at 375\u00b0 for 30 minutes.
Serves 6 to 8.