Mrs. Grabin'S Eggplant Casserole - cooking recipe

Ingredients

2 medium sized eggplants
1/2 lb. margarine
1 medium onion, chopped
2 eggs
2 beef bouillon cubes
1 1/2 c. hot water
1 c. cooked rice

Preparation

Peel eggplants and cut into cubes.
Boil in salted water until tender.
Drain.
Cook chopped onion in butter until tender, but not brown.
Add to eggplant.
Dissolve bouillon cubes in 1 1/2 cups hot water, then pour over cooked rice.
Let stand 10 minutes. Add 2 whole eggs to eggplant mixture.
After letting rice set, add to eggplant mixture.
Put in greased baking dish.
Top with bread or cracker crumbs.
Bake until eggs are done.