Peel 1 medium eggplant and slice 1/4 inch thick. Salt and let stand 5 minutes. Dip slices in flour, beaten egg, cracker crumbs and fry rapidly in deep fat. Drain on brown paper.

Brown 1 small onion in 2 tablespoons fat or drippings.

Add: 1 (#2) can tomatoes Salt and pepper to taste

Cook slowly 1 hour.

Grease a casserole. Alternate a layer of the eggplant, grated Cheddar cheese and tomato sauce until the dish is filled. Sprinkle grated cheese on top. Bake at 350 degrees for 30 minutes.