Eggplant
3 tbsp. butter
3 tbsp. flour
Chopped onion, optional
1 tsp. salt
3 lg. tomatoes or 1 can stewed tomatoes
1 tsp. sugar
Bay leaf
Cloves

Slice pared eggplant in 1 inch thickness. Cook in salted water 10 minutes. Drain well. Place in shallow casserole.

Melt 3 tablespoons butter, blend in 3 tablespoons flour.

Cut tomatoes (or use stewed tomatoes). Add to eggplant along with onion, sugar, salt, bay leaf and cloves. Mix and cover with bread crumbs and butter.

Bake 1/2 hour at 350 degrees.