• 1 medium eggplant
• 2 Tbs.. butter
• 2 C. grated cheese
• 4 slices buttered toast, cubed
• 2 eggs, slightly beaten
• 1 tsp. salt
• 1/4 tsp. red pepper

Peel eggplant, cut into cubes. Cover with water and simmer covered about 20 minutes. Drain well; mash with fork; mix with butter, 3/4 C. cheese, toast and eggs and seasoning. Pour into buttered casserole. Top with remaining cheese. Bake at 350 degrees for 40-45 minutes until bubbly.