Eggplant Casserole - cooking recipe

Ingredients

4 small or 2 large eggplant
1 small onion, chopped
1 Tbsp. butter, melted
1 c. shredded cheese (sharp Cheddar)
2 eggs, beaten
1 Tbsp. Worcestershire sauce
1 large tomato, peeled and chopped
1/2 c. grated Parmesan cheese
salt and pepper to taste

Preparation

Peel eggplant and cut into 1/2-inch slices.
Cook in boiling salted water for 15 to 20 minutes or until tender.
Drain well and mash.
Saute onion in butter; combine with eggplant and other ingredients.
Spoon into a greased 1 1/2-quart casserole dish and top with tomato.
Sprinkle with salt,
pepper and Parmesan cheese.
Bake at 350\u00b0 for 30 minutes.