2 c. pared, cubed eggplant
2 tbsp. finely chopped onion
1/4 c. water
2 eggs, slightly beaten
2 slices soft bread, torn in very sm. pieces
1/2 c. milk
1 tsp. salt
Pepper, as desired
1 1/4 c. shredded sharp Cheddar cheese

Cook eggplant and onion in unsalted water until eggplant is tender, about 7 minutes; drain. Combine all ingredients, except 1/4 cup cheese; mix well. Pour into a greased 1 quart casserole. Bake, uncovered, at 350 degrees (moderate oven) 25 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.