1 med. size eggplant
12 crackers, crushed
Sm. onion
1 egg, slightly beaten
1/2 c. milk
1/2 c. grated cheese
Dash of pepper

Peel and cube eggplant into tiny cubes. Cook in salted water (1 teaspoon salt) until tender; drain and add crushed crackers, eggs, cheese, milk; mix well. Pour into sprayed 1 quart casserole. Bake at 350 degrees uncovered for 1 hour.