3 eggplants
4 fresh tomatoes
2 c. onions
2 c. seasoned bread crumbs
1/2 c. Crisco

Cut eggplant in half and put into small amount of salt water. Boil until tender. Drain and cool.

In fry pan, saute onions in 1/2 cup Crisco. Add tomatoes to onions. Cook for 5 minutes. Then add this mixture to eggplant. Sprinkle with bread crumbs and bake for 10 minutes in a 350 degree oven. Yield: 6 servings.