Ingredients:
1 large onions, chopped
2 small eggplants, peeled and diced
1/4 cup butter or 1/4 cup margarine
1 (28 ounce) cans tomatoes, drained
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup corn flake crumbs
Directions:
Cook onion and eggplant in butter until golden brown.
Add tomatoes, salt, pepper and mix thouroughly.
Pour into casserole.
Top with crumbs.
Bake at 350 for 30 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.