Eggplant Casserole - cooking recipe

Ingredients

1 peeled eggplant
2 Tbsp. margarine
1 medium egg
1/2 c. seasoned bread crumbs
1 small onion
salt and pepper to taste

Preparation

Peel eggplant, cut into small cubes and boil for 5 minutes in salted water.
Drain and add 2 tablespoons margarine.
Mix in beaten egg and 1/2 cup seasoned bread crumbs (Pepperidge Farm dressing mix), finely chopped onion and salt, pepper and seasoning salt to taste.
Place in greased casserole dish.
Sprinkle with buttered crumbs and bake at 350\u00b0 for about 1/2 hour.