Spanish Eggplant - cooking recipe

Ingredients

1 medium eggplant
3 beaten eggs
1 can Ro-Tel tomatoes, chopped
1 c. grated cheese
12 saltine crackers, crushed
salt and pepper to taste
1/2 c. chopped onion

Preparation

Peel eggplant and
cut\tin thin slices.
Cook in salted boiling water
(with onion) until transparent.
Drain well and beat slightly with fork.
Mix eggs, crackers, salt, pepper and 3/4 cup cheese\ttogether.
Add\teggplant
and put in well-buttered casserole.\tTop with remaining cheese.
Bake at 350\u00b0 for 30 minutes.