2 c. cubed, cooked eggplant (4 c. uncooked)
2 tbsp. chopped onion
3 tbsp. butter
1 tsp. salt
1/4 tsp. sage
2 eggs
1 c. milk
1 c. cheese
1 c. cracker crumbs

Drain eggplant and add other ingredients. Put in baking dish. Top with cracker crumbs.

Bake at 325°F for 35 to 40 minutes.