1 med. eggplant
1 beaten egg
1 1/2 c. stewed tomatoes
2 tbsp. melted butter
1/2 c. buttered bread crumbs
1 c. seasoned bread crumbs
1/2 c. grated cheese

Pare eggplant, cut into 1" cubes and cook in boiling salted water for 8 minutes. Drain and mix with egg, tomatoes, butter and seasoned bread crumbs. Place in greased 1 quart baking dish and top with buttered crumbs and cheese. Bake at 350 degrees for 30 minutes.