Eggplant Casserole - cooking recipe

Ingredients

2 c. eggplant, cooked and drained
1 medium onion, chopped fine
1 (No. 2) can tomatoes (16 oz.), drained
1 1/2 c. grated cheese
4 eggs
1 c. buttered bread crumbs (cornbread)

Preparation

Saute onion in bacon drippings or butter.
Add eggplant and tomatoes mashed with fork or masher.
Add eggs.
Stir until it looks like scrambled eggs.
Stir in cheese.
Add 3/4 cups crumbs and pour into baking dish and top with remaining crumbs.
Bake at 350\u00b0 for 20 minutes.