1 eggplant
1 qt. canned tomatoes
1/2 c. finely chopped onions
1 1/2 oz. olive oil
4 oz. toasted bread cubes or croutons
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
3/4 tsp. sweet basil
1/8 tsp. oregano
1/4 c. bread crumbs
1/4 c. grated Parmesan cheese
1 tbsp. melted butter

Wash and peel eggplant. Cut into 1/2 inch cubes. Cook in boiling salted water about 8 minutes or until tender. Drain well. Saute onion in oil. Combine sauteed onions, oil and bread crumbs, mixing well. Drain off 1/2 juice of tomatoes.

Place tomatoes, juice, sugar, salt, pepper and spices on range and bring to a boil. Add onion and bread crumb mixture and mix well. Incorporate eggplant into mixture. Pour into a greased casserole dish. Top with bread crumbs and Parmesan cheese. Sprinkle with melted butter. Bake at 375 degrees for 30 to 40 minutes. Top should be nicely browned.