1 eggplant, pared and cut in 2/3 in cubes
2 tbsp. butter
1/2 onion, finely chopped
3/4 tbsp. finely chopped parsley
Buttered crumbs

Cook eggplant in small amount of boiling water until soft. Drain. Cook onion in butter until yellow, add parsley and eggplant. Put in buttered baking dish. Cover with buttered crumbs. Bake in moderately hot 375 degree oven until crumbs are brown.

1 1/2 tbsp. butter
1/3 c. cracker or bread crumbs

Melt butter, add crumbs, and mix gently with fork.