Eggplant Casserole - cooking recipe

Ingredients

1 large or 2 small eggplants
1/2 c. chopped onion
1 can tomatoes or 5 small tomatoes, chopped
1 tsp. salt
1/4 tsp. pepper
2 c. cornbread crumbs
2 eggs, beaten
2 Tbsp. butter
1/2 c. evaporated milk
1/2 lb. grated Cheddar cheese

Preparation

Peel and cook eggplant until tender.
Drain and mash.
Mix in order given.
Pour into baking dish and top with toasted bread crumbs mixed with 1/4 stick oleo.
Bake at 350\u00b0 until brown.