1 med. eggplant
2 tbsp. butter
2 c. grated cheese
4 slices buttered toast, cubed
2 eggs, slightly beaten
1 tsp. salt
1/4 tsp. red pepper

Peel eggplant, cut into cubes. Cover with water and simmer covered about 20 minutes. Drain well; mash with fork; mix with butter, 3/4 cup cheese, toast and eggs and seasoning. Pour into buttered casserole. Top with remaining cheese. Bake at 350 degrees for 40-45 minutes until bubbly.