1 lg. eggplant, pared, cubed and boiled in salted water 15-20 minutes
2 onions, chopped and sauteed in 2-3 tbsp. butter
3 or 4 eggs
1 (32 oz.) can tomatoes, sliced twice
1 c. cracker meal
1 lg. pkg. sharp Cheddar cheese
Black pepper

When eggplant is done, drain well. Add to onion in skillet with eggs. Scramble eggs, onion and eggplant until eggs are done. Add tomatoes and black pepper to taste. Transfer to 2 1/2 quart casserole dish.

Add 3/4 cups of cracker meal. (To prepare ahead of time, don't add cracker meal until ready to bake.) Add Cheddar cheese, except for 1 cup full. Mix well. Sprinkle with remaining cracker meal; then top with the rest of Cheddar cheese. Bake at 350 degrees for 45 minutes.