- 2 eggplant (medium size)
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup onion, diced
- 2 eggs
- 2 cups drained tomatoes
- 2 cups cornbread crumbs
- 2 tbsp. melted butter
- Milk to barely cover
- Grated cheddar cheese
- Preheat oven to 375 degrees F.
- Cook eggplant in salted water until soft. Drain and mash.
- Add onion, salt, pepper, eggs, butter & tomatoes, and cornbread.
- Place in greased casserole dish. Cover with a thin layer of milk.
- Cover with grated cheddar cheese.
- Bake for 25 minutes.