Eggplant Casserole

Ingredients:
- 1 large eggplant
- 2 chopped onions
- 2 eggs
- 1/2 stick margarine
- 1 c. cornbread crumbs

Directions:
- Cook the eggplant in salted water for 30 minutes; drain.
- Brown the onions in margarine until golden brown.
- Add to beaten egg, eggplant and cornbread crumbs.
- Place in casserole dish.
- Bake at 350° for 25 minutes.
- Cover with grated cheese and bake until brown.