1 med. eggplant
1 egg, beaten
1/2 c. milk
2 tbsp. butter, melted
1 sm. onion, chopped
1 c. "Pepperidge Farm" cornbread dressing
1/2 c. buttered cracker crumbs
1/2 c. cheese, shredded

Pare eggplant and dice into 1 inch cubes. Cook in boiling slated water for 8 minutes. Drain.

Add egg, milk, butter, onion and bread crumbs. Place in greased baking dish. Top with buttered crumbs and cheese. Bake at 350 degrees for 20 minutes. Brown sausage may be added for variation.