1 1/2 lb. unpared eggplant, diced
3 med. onions, chopped
2 tbsp. butter
2 egg yolks, beaten
1/2 c. grated Parmesan cheese
1 tsp. salt
1 c. dry bread crumbs

Cook vegetables in boiling water, covered, about 20 minutes. Drain. Add remaining ingredients and pour into greased casserole. Bake in 300 degree oven 30 minutes or until browned. 6 servings.