1 lg. or 2 sm. eggplant
1/2 tsp. salt
1/4 tsp. black pepper
2 c. canned tomatoes, drained
1/2 c. onion, chopped
2 eggs, well beaten
2 c. corn bread crumbs or crumbs from rich rolls
Milk to cover
Grated cheese to cover

Peel and cut eggplant into cubes, cook in water until tender. Drain thoroughly. Mash. Add salt and pepper. Mash tomatoes, mix with onion that has been sauteed in a little butter until limp. Add eggplant, beaten eggs and bread crumbs. Grease casserole and spoon eggplant in it. Pour on milk to cover top. Sprinkle on grated cheese. Bake at 375 degrees until hot and bubbly. The time depends on the depth of the casserole.