1 1/2 lb. eggplant
6 tbsp. butter
2 onions, sliced
3 tomatoes, peeled and diced, or 1 1/2 c. canned tomatoes
1 c. grated cheese
1 tsp. or less salt
Pepper
1 c. fine bread crumbs

Peel and slice eggplant 1/2 inch thick, cut into dice to make about 5 cups of dice. Melt 3 tablespoons butter in a skillet and saute the eggplant slowly for 5 minutes. Place in a buttered casserole dish with alternate layers of sliced onions, diced tomatoes and 3/4 cup of the grated cheese. Season each layer with salt and pepper.

Top with crumbs which have been mixed in remaining butter. Bake in a moderate oven (375 degrees) until vegetables are tender and top nicely brown, about 30 to 35 minutes. 5 generous servings.

(Rains, Danderson)