1 med. sized eggplant
1/2 c. milk
1 c. dry toasted bread crumbs or cracker crumbs
1 sm. onion
2 tbsp. melted butter

Cut eggplant in 1 inch cubes and cook in boiling water 8 minutes, then drain. Add egg, butter, onion, salt, and bread crumbs. Bake in 350 degree oven for 30 minutes. For Spanish Eggplant, substitute 1 cup canned tomatoes for milk with 1/2 cup grated American cheese on top.