• 1 lg. eggplant
• 1/2 C. coarse cracker crumbs
• 1/2 C. milk
• 3 oz. grated cheese
• 1 egg, beaten
• 4 Tbs. minced onions
• 2 Tbs. margarine or butter

Peel eggplant and cut into 1-inch cubes. Cook in boiling salted water until tender, about 8 minutes. Drain and layer in a buttered casserole dish with the minced onion, cheese and half the cracker crumbs. Combine egg and milk and pour over eggplant mix. Dot with margarine, sprinkle with remaining cracker crumbs and bake at 350 degrees for 30 minutes.