Eggplant Casserole - cooking recipe

Ingredients

4 small or 2 large eggplant
1 small onion, chopped
1 Tbsp. melted butter or margarine
1 c. shredded sharp Cheddar cheese
2 eggs, beaten
1 Tbsp. Worcestershire sauce
salt and pepper to taste
1 large tomato, peeled and chopped
1/2 c. grated Parmesan cheese

Preparation

Peel eggplant and cut into 1/2-inch slices.
Cook in boiling salted water for 15 to 20 minutes or until tender.
Drain well and mash.