Peel eggplant, cut in slices 1/2 inch thick. Fry with chopped onions in lard until soft. Put in deep dish one layer of eggplant and spread with tomato sauce made from canned tomatoes and sprinkle lightly with bread crumbs. Continue this until the baking dish is full.

Beat 3 eggs with salt, pepper to season. Add one quart of milk to the beaten eggs, mix and pour over eggplant. bake in medium hot oven. When it is taken out it should be the consistency of a custard.