Eggplant Casserole

Directions

1. 1
   Peel eggplant and cut in cubes.
2. 2
   Boil in salted water until tender; drain and mash.
3. 3
   Heat 6 tablespoons margarine in skillet; add onions and saute until tender, but not brown.
4. 4
   Add mashed eggplant, tomatoes, cheese and 1/3 cup crumbs.
5. 5
   When hot, add eggs. Cook and stir until eggs are done.
6. 6
   Add salt and pepper.
7. 7
   Pour into 2-quart baking dish.
8. 8
   Heat 1 cup dry crumbs in 1/4 cup margarine in oven until light browned to make buttered crumbs for topping the casserole.
9. 9
   Bake about 1 hour at 350°.