Eggplant Dressing - cooking recipe

Ingredients

1 large eggplant
1 c. light white sauce or 1 can chicken broth
1 c. cornbread, fine or toasted bread
1 c. finely cut onions
salt and pepper to taste
dash of Worcestershire sauce
2 eggs, beaten
1 c. grated cheese

Preparation

Peel and cut eggplant in cubes; boil in water until tender, about 10 to 15 minutes.
Drain and mash.
Combine eggplant, white sauce, cheese, onions, seasonings and beaten eggs.
(A cup of rice can be used to make cornbread stick together.
If using rice, use a little more liquid.) Bake at 300\u00b0 to 325\u00b0 for 1 hour or until onions are tender.