Tomato And Eggplant Casserole - cooking recipe

Ingredients

1 (1 1/2 lb.) eggplant
1/2 tsp. salt
2 Tbsp. butter
2 eggs, beaten
1/4 tsp. ground black pepper
1 finely chopped onion
1/2 tsp. oregano leaves
1/2 c. crumbled saltines
6 medium tomatoes, sliced
1/2 c. grated cheese

Preparation

Boil eggplant in water and salt (sliced); drain and mash. Blend eggs, pepper, onion, oregano and saltines.
Slice tomatoes and spread over top, then sprinkle cheese.
Bake in a buttered casserole for 25 minutes at 375\u00b0.