Eggplant Casserole - cooking recipe

Ingredients

2 lb. eggplants
1/2 lb. Cheddar cheese, grated
1 onion, chopped
1 (No. 2) can tomatoes, chopped
salt and pepper to taste
4 to 6 eggs, beaten
1 1/2 c. bread crumbs
1 stick butter or bacon grease

Preparation

Peel eggplant.
Cut into small cubes.
Boil in salted water until tender.
Drain and mash.
Fry onion in butter or bacon grease until tender.
Add eggplant, tomatoes, salt, pepper and 1/2 of bread crumbs.
Mix well.
Add eggs and cheese.
Pour into greased baking dish.
Sprinkle the remaining bread crumbs on top. Bake at 350\u00b0 until eggs are done and crumbs are brown.