Peanut and Eggplant Scallop

3-4 small eggplants 3/4 cup condensed tomato sauce
1 tablespoon margarine 1 egg
1 tablespoon onion, chopped fine 1/2 cup finely chopped salted peanuts
1/2 cup soft crumbs 1/4 cup dry crumbs mixed with
1/2 teaspoon salt 1 tablespoon melted margarine
1 cup grated cheese

Pare eggplants and cut in cubes. Cook in boiling salted water until tender.
Drain. Add all ingredients except buttered crumbs and cheese.
Place in oiled baking dish. Sprinkle with crumbs and bake at 350°F for about 25 minutes. Sprinkle with cheese on top and bake for 5 more minutes.
Yield: 5 servings.