1 lg. or 2 sm. eggplants
1/2 tsp. salt
Dash black pepper
2 eggs, well beaten
2 c. tomatoes, well drained
1/2 c. onion, finely chopped
2 c. cornbread, crumbled
2 tbsp. butter
Grated cheese

Peel and pare eggplant into cubes. Cook in water and tender. Drain thoroughly; add salt and pepper. Mash with potato masher. Mash tomatoes and add onion. Combine with eggplant, eggs and cornbread. Grease casserole dish with butter and pour in mixture. Top with grated cheese and bake at 375 degrees. (Optional - we like a little green pepper finely chopped added with onions.)