1 med. eggplant
Cracker crumbs
Cooked tomatoes, juice drained
Butter or similar to dot top

(Amounts vary on size of eggplant.) Peel and slice eggplant in squares about 1/2 inch thick and 1-inch in size. Parboil in salt water until tender. Drain. Layer eggplant in baking dish. Layer cooked tomato on top. Cover with cracker crumbs. Continue alternating. Dot top with butter or substitute and cover with crumbs. Bake about 30 minutes at medium temperature.