3-4 med. size eggplant
2 cans stewed tomatoes
1 tube Ritz or saltine crackers, crumbled fine
1/2 - 3/4 c. Mozzarella cheese, grated
1 stick butter

Peel eggplant and cube into pieces. Boil in salted water until tender. Drain in colander. Put back in pan, add butter and mash with potato masher. Add stewed tomatoes, salt and pepper to taste. Add 1/4 to 1/2 of cracker crumbs and stir. Pour into casserole dish and top with cheese, then with remainder of cracker crumbs. Dot with butter. Bake at 350 degrees until brown on top.