2 med. eggplants
2/3 c. bread crumbs
2 beaten eggs
1/4 c. milk or cream
1 tbsp. grated onion
1/2 stick butter
1/2 c. cracker crumbs
Salt & pepper to taste

Peel and cube eggplants. Boil in salted water until soft. Meanwhile, in a 2 quart casserole, mix bread crumbs, eggs, milk or cream, grated onion and butter. Mix well. Drain eggplant well. Mix and mash with other ingredients. Add cracker crumbs to top. Bake at 350 degrees for 30 minutes.