1 lg. eggplant
1/2 tsp. salt
Black pepper
2 c. tomatoes, well drained
1/2 c. onions, finely chopped
2 eggs, well beaten
2 c. cornbread, crumbled
1-1 1/2 c. Cheddar cheese, grated
Milk

Peel eggplant and cut into cubes. Cook until tender in salted water. Drain thoroughly. mash and season to taste with salt and pepper. Mash tomatoes and mix with onions, eggplants, eggs and cornbread. Grease casserole, spoon in mixture. Add enough milk to cover well. Sprinkle cheese on top. Bake at 350 degrees for about 30 minutes. Serves 6.