2 med. eggplant
1/4 c. chopped parsley
2 eggs or egg substitute
1 c. cracker crumbs or bread crumbs
1 c. grated Cheddar cheese
1 lg. onion
Dash of garlic powder
1 c. milk
Salt and pepper to taste

Wash and dry eggplant - cube - steam until tender. Drain and put in mixing bowl. Add salt, onion and parsley. Mix with eggplant. Add remaining ingredients. Mix and mash.

Place eggplant mixture in greased casserole dish, bake until hot and bubbly; about 45 minutes. Remove from oven; sprinkle top with shredded Cheddar cheese. Return to oven; bake 5 minutes longer.