Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant
1 medium onion
1 c. grated cheese
4 eggs
4 slices bacon
1 (16 oz.) can tomatoes
1 c. buttered cornbread crumbs

Preparation

Peel and chunk eggplant and cook in salted water until tender; drain. Cook bacon until crisp; crumble. Saut onions in some of the bacon drippings. Drain the tomatoes and add to the eggplant. Add grated cheese, beaten eggs, bacon and onion. Stir cornbread crumbs in last. Bake in greased baking dish at 300\u00b0 for 30 minutes.