2 1/2 lb. ground beef
1/2 c. chopped onion
2 lg. eggplants, peeled and diced
6 slices toast, crumbled
3 cans tomatoes, drained
Seasoning salt

Brown and drain meat. Add onions. Boil eggplant in a little water until tender. Add to meat. Mix in drained tomatoes. Add crumbs; save a little to go on top of casserole. Pour into casserole dish. Spread crumbs on top. Bake at 325 degrees for an hour. Serve with grated Parmesan cheese.