Escalloped Eggplant Casserole - cooking recipe

Ingredients

1 large or 2 small eggplant
2 c. canned tomatoes, well drained
1/2 c. finely chopped onion
2 eggs, well beaten
2 Tbsp. butter or margarine
Cheddar cheese, grated
2 c. crumbled cornbread
milk
1 tsp. salt
pepper to taste
chopped green pepper (optional)

Preparation

Peel eggplant; cut into cubes.
Cook in water until tender (5 to 10 minutes).
Drain eggplant thoroughly.
Add salt and pepper, then mash.
Mash tomatoes; mix with onion, eggplant, eggs and cornbread.
May add chopped green pepper, if desired.