1 med. eggplant, about 1 1/2 lbs.
2 tbsp. butter
1/4 c. chopped onion
2 c. (1 lb. can) whole tomatoes
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter, melted
1/3 c. soft bread crumbs
1/4 c. grated Parmesan cheese

Preheat oven to 375 degrees. Peel and dice eggplant. In a small saucepan melt 2 tablespoons butter; saute onion. In casserole combine tomatoes, sugar, salt and pepper, add onion and eggplant. Cover and bake 30 minutes. Blend 2 tablespoons butter, crumbs and Parmesan cheese. Uncover casserole and sprinkle with crumb mixture. Bake 20 minutes longer or until topping is browned and eggplant is tender. NOTE: Eggplant can be parboiled 8 minutes before adding to casserole. 8 servings.