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2 c. eggplant (cooked and drained)
1 med. onion (chopped)
1 #2 can tomatoes (drained)
1 1/2 c. grated American cheese
4 eggs
1 c. cornbread crumbs

Saute onion in 2 tablespoons oil or butter, add eggplant and tomatoes. Mash with a potato masher. Stir until mixture looks like scrambled eggs. Stir in cheese and 3/4 cup cornbread crumbs. Pour into casserole dish and top with remaining crumbs. Dot with butter.

Bake 350°F for 20 to 25 minutes.

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