1 med. eggplant
1 egg
1 med. onion, chopped
Salt and pepper
1 1/2 c. milk
2 c. cracker crumbs
2 tbsp. butter

Peel and dice eggplant; cook in water to cover until soft. Drain, cool slightly. Beat egg and milk together. Stir in eggplant and onion, beat until smooth. Stir in 2 cups cracker crumbs. Pour into casserole, dot with butter. Bake at 350 degrees for 30 minutes.