INGREDIENTS
2 c. eggplant (cooked and drained)
1 med. onion (chopped)
1 #2 can tomatoes (drained)
1 1/2 c. grated American cheese
4 eggs
1 c. cornbread crumbs
DIRECTIONS
Sauté onions in 2 tablespoons oil or butter,
add eggplant and tomatoes.
Mash with a potato masher.
Stir until the mixture looks like scrambled eggs.
Stir in cheese and 3/4 cup cornbread crumbs.
Pour into a casserole dish and top with remaining crumbs.
Dot with butter.Bake 350°F for 20 to 25 minutes
