Eggplant Casserole - cooking recipe

Ingredients

1 large or 2 small eggplants
1/2 tsp. salt
2 c. tomatoes, drained
1/2 c. chopped onions
2 eggs, well beaten
2 c. cornbread crumbs
2 or 3 Tbsp. butter

Preparation

Peel and cut eggplant into cubes.
Cook in water until tender. Drain.
Add salt and pepper to eggplant.
Saute onions in butter until soft.
Mash tomatoes, mix with onions and combine with eggplant.
Beat in eggs and bread crumbs.
Grease casserole.
Spoon in eggplant.
Pour milk over top until covered.
Top with 1/2 cup grated cheese.
Bake at 350\u00b0 until hot and bubbly all the way through.