2 c. pared, cooked & drained eggplant
1 onion, grated
Salt & pepper to taste
1 tbsp. butter
3 egg yolks. slightly beaten
3 egg whites, stiffly beaten
1/2 c. graham cracker crumbs
1 tbsp. butter

Combine all ingredients except egg whites and 1/4 cup graham cracker crumbs. Fold in beaten egg whites. Top with 1/4 cup graham cracker crumbs tossed in an additional tablespoon of butter. Sprinkle on top of casserole and bake at 350 degrees until thoroughly heated, about 25-30 minutes.