Elizabeth’s Eggplant Casserole

2 medium or two large eggplants
5 Tbsp flour
6 Tbsp butter
2 onions, sliced
2 cans (19 oz) stewed tomatoes
2 tsp salt
2 Tbsp brown sugar
1 1/2 to 2 cups mozzerella cheese, grated
1 cup dried bread crumbs
Directions:
1. Peel and dice eggplants. Cook in salted water for ten minutes, drain.
2. Put in buttered casserole dish.
3. Melt butter in frying pan and stir in flour. Add tomatoes, onions, brown sugar and salt.
4. Cook over low heat, stirring constantly until thickened — pour over eggplant.
5. Combine cheese with breadcrumbs, and sprinkle over casserole.
6. Bake at 3000 for 30 minutes, or until bubbly hot.
8-10 servings.
Bible Text: Revelations 22:14
“Blessed are those who wash their robes, that they may have the riI,t to the tree of life and that they rn ay enter ti, e city by the gates.”