Recipe - Frankes Scalloped Eggplant

1 lg or
2 small Eggplants
One half teaspoon Salt
Black pepper
2 cup Well drained tomatoes;
mashed
One half cup Minced onions
2 Eggs; well beaten
2 cup Corn bread crumbs
Milk
Grated cheese

Peel, dice and boil eggplant until tender. Drain. Mash and add salt,
pepper, tomatoes, onions, eggs and corn bread crumbs. Pour into large
casserole and add enough milk to cover. Top with cheese. Bake at 375 for 30
minutes or until cheese is bubbly.

MRS MARION FOSTER (MARY)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.