1 1/2 c. sharp cheddar, grated
1 1/2 c. crackers, crushed
1 1/2 c. milk
1 stick butter
4 eggs
1 tsp. salt
1/2 tsp. pepper
1/4 c. onion, minced
1/2 c. Parmesan cheese

Boil eggplant, drain and mash with a fork. Mix cheese and crackers together. Reserve half of mixture for topping.

Combine eggplant, half of cheese and crackers mixture, milk, butter, 4 eggs, salt, pepper, onion and Parmesan cheese in large casserole dish. Sprinkle remaining cheese and crackers on top. Bake at 350 degrees for 40 to 45 minutes.