Eggplant Casserole - cooking recipe

Ingredients

1 1/2 lb. eggplant
black pepper
2 Tbsp. melted butter
1/2 tsp. oregano
3 large tomatoes
2 eggs, beaten
1 1/2 tsp. salt
onion, diced
1 c. dry breadcrumbs
8 oz. any sharp cheese

Preparation

Peel and slice or mash the eggplant; place in a saucepan with about an inch of water.
Cook under slight pressure (with a tight cover) until soft.
Add salt (before cooking).
If there is no water left, add eggs and stir in melted butter, pepper, onion and oregano with breadcrumbs.