Eggplant Casserole - cooking recipe

Ingredients

2 small or 1 large eggplant
1/2 tsp. salt
dash of pepper
1 c. drained tomatoes
1/2 c. chopped onion
2 eggs, beaten
2 c. cornbread crumbs
grated cheese

Preparation

Peel, cube and cook eggplant until tender.
Drain and add salt and pepper.
Mash tomatoes and onions; combine with eggs and cornbread.
Add to eggplant.
If mixture is too thick, add a little milk.
Pour into buttered dish and top with grated cheese. Bake at 375\u00b0 for 30 minutes until done.