Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

2 eggplants, medium size
2 eggs, beaten
1 onion, chopped
1 1/2 cups cheddar cheese, shredded
salt & pepper

Preparation

Preheat oven to 350 degrees.
Peel eggplant and cut into large chunks.
Boil in salted water for about 10 minutes or until soft.
Drain eggplant in collander, then return to pot and mash.
Add all other ingredients except 1/2 cup of the cheese.
Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
Sprinkle remaining cheese on top.
Bake for 45 minutes.