EGGPLANT CASSEROLE
1 medium eggplant
1/2 cup salad oil
2 medium onions
6 eggs
1 can tomatoes
1/2 pound mild cheddar cheese, grated
toasted bread crumbs
Peel, boil, drain, mash and salt eggplant. Sauté onions in oil. Mix with eggplant. Add the eggs. Cut up tomatoes. Stir cheese into the mixture and cook on top of stove until it thickens. Add bread crumbs until thick as desired. Pour mixture into a buttered casserole dish, spread more breadcrumbs and bake in oven at 350-400 degrees until brown.
Serving Size : 2