1 med. eggplant
3 med. onions, chopped
1 c. cracker crumbs
1 egg, beaten
1/2 c. crumbled cheese
3 tbsp. butter

Pare eggplant and dice. Cover and cook with onions in small amount of boiling salted with water until tender (10 minutes). Drain. Add 3/4 cup of crumbs, egg and cheese. Mix lightly but thoroughly. Turn into greased 1 1/2 quart casserole. Top with remaining crumbs and dot with butter. Bake at 350 degrees for 30 minutes. Serves 4 to 6.