Eggplant-tomato casserole
6 servings, ¾ cup each
| Onion, chopped | 1 large |
| Eggplants, peeled and diced | 2 small |
| Butter or margarine | ¼ cup |
| Tomatoes, drained | 28-ounce can |
| Salt | 1 teaspoon |
| Pepper | ⅛ teaspoon |
| Corn flake crumbs | ¼ cup |
Preheat oven to 350°F. (moderate).
Cook onion and eggplant in fat until golden brown. Add tomatoes, salt, and pepper. Mix thoroughly. Pour into casserole and top with crumbs.
Bake 30 minutes.