Eggplant Divine

1 eggplant
1/2 cup corn meal
1 egg, well beaten
1 (14 1/2-ounce) can diced tomatoes, reserve liquid
1 medium onion, sliced
1/4 cup finely chopped jalapeno pepper
Salt and pepper to taste
2 tablespoons Worcestershire sauce

Preheat oven to 350 degrees. Slice eggplant 1/4-inch thick. Place each slice in corn meal, then egg, and then again in corn meal. Fry until brown in vegetable oil on each side, turning once. Place a layer of fried eggplant in dish. Combine tomatoes, onion, jalapeno pepper, salt and pepper to taste. Pour half of mixture over eggplant in casserole. Repeat layers of eggplant and tomato mixture. Then combine the reserved liquid and Worcestershire sauce. Pour over all of the casserole. Bake 45 minutes. Top with cheese, if desired. Yield: 8 servings