2 c. mashed eggplant, cooked
1 c. bread crumbs
1 c. milk
1 1/2 tbsp. onion
2 tbsp. butter
1 c. grated cheese
3 eggs, beaten
Dash of black pepper
Dash salt

Soak peeled and diced eggplant in salt water for 1 hour. Drain well and cook until done. Drain well and add other ingredients.

Pour into buttered casserole and cook in 350 degree oven until done. This may be made and put in refrigerator overnight and cooked the next day.