Scalloped Eggplant - cooking recipe

Ingredients

2 large eggplant
dash of black pepper
1/2 c. chopped onion
2 c. cornbread
1 c. grated cheese
1/2 tsp. salt
2 c. chopped tomatoes
2 Tbsp. butter

Preparation

Peel and chop eggplant.
Cook in water until tender.
Drain and add salt and pepper.
Mash thoroughly.
Crumble the cornbread. Add rest of ingredients and mix well.
Bake at 375\u00b0 for 45 minutes.
Additional grated cheese can be sprinkled on top the last 10 minutes, if desired.