Eggplant Casserole - cooking recipe

Ingredients

4 lb. eggplant
1 large onion, chopped
4 Tbsp. butter
1 1/2 c. crumbled cornbread
1 small can pimentos, drained
3 eggs, beaten
3/4 tsp. salt
1/4 tsp. pepper

Preparation

Preheat oven to 350\u00b0.
Peel and chop eggplant.
Cook in just enough boiling water to cover; until soft.
Drain and mash smooth. Saute onion in butter and add to eggplant.
Add remaining ingredients and mix well.
Pour into buttered casserole dish and cover with grated cheese.
Bake until firm.