1 eggplant, sliced and peeled
2 eggs, beaten
12 broken saltines
1 sm. can evaporated milk
1 tbsp. Worcestershire sauce
Salt and pepper
Shredded cheddar cheese

Put eggplant in saucepan, cover to half with salted water and cook to tender. To a casserole add 1/2 the cooking juice, cut the eggplant into small dice. Add other ingredients except cheese. Sprinkle cheese over the top and bake at 350 degrees for 45 minutes. Serves 6.