1 lg. eggplant or zucchini
Boiling water
1/2 tsp. salt
2 tbsp. butter
2 eggs, lightly beaten
1/4 tsp. pepper
1/2 tsp. oregano
1/2 sm. onion, chopped
1/2 c. cracker crumbs
Shredded cheddar cheese
Tomato slices

Peel eggplant, cut into chunks and cook in boiling salted water until tender. Mash with butter. Stir in eggs, seasonings, onion and crumbs; mix well. Spread mixture in 12" x 7" x 1 1/2" baking dish. Sprinkle with 1/2 of cheese, arrange tomato slices on cheese and sprinkle with remaining cheese. Bake, uncovered at 350 degrees for 25 to 30 minutes. Yield: 4 to 6 servings.