1 1/2 pounds eggplant, unpared & diced
3 medium onions, chopped
1/2 cup grated Parmesan cheese
1 cup dry bread crumbs
2 tablespoons butter
2 egg yolks, beaten
1 teaspoon salt

Cook vegetables in boiling water to cover for about 20 minutes. Drain.

Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned.

Serving Size: 4