1 med. eggplant
3 tbsp. cooking oil
1 lg. onion
3 tomatoes, peeled & diced or 1 1/2 c. canned tomatoes
1 c. grated cheese
1 tsp. salt & pepper
1 c. cracker crumbs

Saute peeled and diced eggplant slowly in cooking oil for 5 minutes. Place in casserole with alternate layers of onions, tomatoes and 3/4 cup of the cheese. Season each layer with salt and pepper. Top with crumbs which have been mixed with remaining cheese. Dot with butter and bake in oven at 350 degrees for 45 minutes.