Eggplant Casserole - cooking recipe

Ingredients

2 small eggplants
1/2 tsp. salt
dash of black pepper
2 cans tomatoes, well drained (No. 303)
1/2 c. finely chopped onions
2 c. cornbread crumbs
2 Tbsp. butter or margarine
milk
grated cheese

Preparation

Peel, pare and cube the eggplant.
Cook the cubes in water to cover.
Drain thoroughly.
Add salt and pepper; mash with potato masher.
Mash tomatoes with the onions.
Add to eggplant along with the cornbread crumbs.
Grease casserole dish with butter. Turn eggplant mixture into dish and pour in enough milk to cover. Top with grated cheese and bake at 375\u00b0 for 30 to 45 minutes.