Peel a medium size eggplant and cook until tender, seasoning with some minced onion and salt. When done, drain well, mash or puree and add about 1 tablespoon of ketchup. Set aside.

Make 1 1/2 cups of thick white sauce. Add 1 cup of sharp Cheddar cheese while still hot. Add 4 beaten egg yolks. When cool, add the cooked eggplant and fold into 4 beaten egg whites. Bake about 1 hour at 350 degrees with casserole (2 quart) in pan of water or 35 minutes with no water.