Eggplant CasseroleServes 6 To 8

Ingredients

• 1 medium eggplant
• 6 Tbsp margarine or bacon fat
• 1 large onion chopped
• 1 16 oz can tomatoes drained
• 1 c grated Cheddar cheese
• 13 c bread crumbs
• 2 eggs beaten
• salt and pepper to taste

Directions

1. Peel eggplant and cut into small pieces
2. With the chopped onion boil eggplant in salted water until tender
3. Mash in pan then add tomatoes cheese and 13 cup bread crumbs
4. Bring mixture to boil add eggs until they are done
5. Pour into 2-quart baking dish
6. Heat 1 cup dry crumbs in 14 cup butter in oven until golden brown to make buttered bread crumbs for topping the casserole
7. Bake until browned about 1 hour at 350