1 med. eggplant
1 egg, beaten
2 tbsp. melted butter
2 tbsp. chopped onion
1 c. stewed tomatoes
1 c. bread crumbs
1/2 c. grated cheese

Peel eggplant and cut into 1 inch cubes. Cook in boiling, salted water for 8 to 10 minutes. Drain and add egg, butter, onion, tomatoes, crumbs, and cheese. Mix gently. Place in a greased 8 x 8 inch square pan. Bake at 350 degrees for 30 to 35 minutes. Serves 8.