Eggplant Casserole

Directions

1. 1
   Preheat oven to 325°.
2. 2
   Peel and cube (1/2-inch cubes) eggplant.
3. 3
   Add salt.
4. 4
   Let drain on paper towels for 1/2 hour, then pat dry.
5. 5
   Empty tomatoes into saucepan.
6. 6
   Mix in egg.
7. 7
   Before heating, add 1 1/2 cups grated cheese.
8. 8
   Heat slowly until cheese melts.
9. 9
   Do not boil.
10. 10
    Add the eggplant.
11. 11
    Stir in crushed cracker crumbs until you get slightly firm consistency.
12. 12
    Add 1/2 teaspoon oregano.
13. 13
    Pour into greased casserole dish and cook 45 minutes. Cover if it starts drying out.