1 1/2 lbs. eggplant
1 qt. canned tomatoes
2 tbsp. onions, chopped
1 tsp. sugar
2 tbsp. olive oil
3/4 - 1 c. dried bread cubes
Salt & pepper to taste
1 c. shredded Mozzarella cheese
1/2 c. bread crumbs

Wash and peel eggplant. Cut into 1/2" cubes. Cook in boiling salted water for 10 minutes; drain well. Finely dice onion and saute in oil. Crush tomatoes with hands and place tomatoes and juice from can, sugar, salt and pepper in saucepan and bring to a boil. Combine tomato mixture, onions and oil, eggplant, and bread cubes. Place into a buttered casserole. Top with shredded cheese and bread crumbs. Bake at 375 degrees for 30 to 40 minutes. Bread crumbs will absorb excess moisture.