1 med. sized eggplant
1 beaten egg
1 1/2 c. canned stewed tomatoes
2 tbsp. melted butter
1 sm. onion, chopped
1 c. dry bread crumbs
1/2 c. grated cheese

Pare eggplant, cut in 1 inch cubes. Cook in boiling, salted water 8 minutes, drain. Add egg, tomatoes, butter, onions, and bread crumbs. Place in greased baking dish. Sprinkle 1/2 cup grated cheese over the top. Bake at 350 degrees for 30 minutes.