1-2 eggplants, boiled in salted water until tender
1/2 cup finely chopped onion
2 cups diced tomatoes, drained VERY well
2 eggs, well beaten
1-2 cups crumbled cornbread
Buttermilk (amount depends on size of casserole dish used)
Grated Cheese (to cover buttermilk)

Peel eggplant and cut into cubes. Boil until tender in salted water. Drain well. Mash and season to taste.

Mash tomatoes and mix with onions, eggplant, beaten eggs, and cornbread (the amount of cornbread depends on the amount of eggplant you have prepared - you want the mixture to be spoonable and not extremely loose).

Grease a casserole dish (8x8-inch works well with this recipe using 2 eggplants) and spoon mixture into it pressing it down slightly.

Pour buttermilk over the back of a spoon on top of the mixture until a layer of milk covers the top of the casserole (the spoon trick is to prevent it from creating a deep puddle in the casserole). Top with enough grated cheese to cover the buttermilk.

Bake at 375°F for 45 minutes.

Submitted by: Terry