Eggplant Casserole - cooking recipe

Ingredients

eggplant
1 1/2 c. Monterey Jack cheese, grated
1 qt. stewed tomatoes
1 egg
crackers
oregano

Preparation

Preheat oven to 325\u00b0.
Peel and cube (1/2-inch cubes) eggplant.
Add salt.
Let drain on paper towels for 1/2 hour, then pat dry.
Empty tomatoes into saucepan.
Mix in egg.
Before heating, add 1 1/2 cups grated cheese.
Heat slowly until cheese melts.
Do not boil.
Add the eggplant.
Stir in crushed cracker crumbs until you get slightly firm consistency.
Add 1/2 teaspoon oregano.
Pour into greased casserole dish and cook 45 minutes. Cover if it starts drying out.