Eggplant Casserole

1 medium eggplant
1 onion
2 eggs
1 can Ro-Tel tomatoes
1 cup soda cracker crumbs
1 can whole corn, drained
Pinch of salt
Pinch of sugar
1 cup grated Cheddar cheese

Peel, cube and boil eggplant in salt water for 15 minutes; drain.

Mix all ingredients together and bake at 350 degrees F for 1 1/2 hours.