2 sm. eggplants
1 c. oyster stew
1 tbsp. butter
Pinch of salt
Pepper to taste
6 or 8 Saltine crackers
1 c. milk

Peel and cut eggplant. Steam eggplant until tender in salt water about 5 minutes. Drain well. Mix all ingredients in casserole dish. Bake at 375 degrees until bubbly.