Eggplant Casserole - cooking recipe

Ingredients

1 small eggplant
1 c. cheese, grated
1 large onion, chopped fine
1 (15 oz.) can tomatoes (use as much liquid as necessary)
2 eggs, beaten
6 Tbsp. oleo or bacon fat (I use only 4 Tbsp.)
1/3 c. bread crumbs
dash of salt and pepper
1 c. finely ground buttered crumbs

Preparation

Peel eggplant; cut into small pieces and boil in salted water until tender; drain and mash.
Put oleo into skillet; add onions and fry slowly until tender, but not brown.
Add eggplant, tomatoes, cheese and the 1/3 cup bread crumbs.
When hot, add beaten eggs, cooking and stirring until eggs are cooked.
Pour into baking dish.
Put buttered crumbs on top.
Bake at 350\u00b0 until browned on top (about 30 minutes).