|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Whole kernel corn||1 Cup (16 tbs)|
|Tomato soup||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
Saute onion in butter until tender.
Peel eggplant; dice.
Cook eggplant in boiling salted water until ten- der; drain well and mash.
Combine onion mixture, eggplant, corn, soup and seasonings in greased casse- role.
Cover with crumbs; dot with additional butter.
Bake at 400 degrees for 20 to 25 minutes.