Fanny’s Eggplant

1 eggplant
1 c. thin sliced onions
2 c chopped tomatoes
2 T. flour
2 t. salt
1/4 t. black pepper
1 c. sour cream
Peel eggplant and cut into chunks. Boil or steam soft (approx. 8 minutes), drain. In 13 x 9 pan alternate eggplant, onions and tomatoes.
Sprinkle with flour, salt and pepper. Spoon sour cream on top. Bake at 350 for 45 minutes

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