1 eggplant
2 eggs
Saltine crackers
1/3 c. butter
1 c. milk
1 tsp. dried onion flakes
1 c. grated Cheddar
Garlic salt
Pepper

Peel, chop and boil one medium eggplant in a 1 1/2 or 2 quart casserole dish. Beat 2 eggs, stir in 20 little cracker squares smashed, 1 cup milk, 1 teaspoon dried onion flakes, 1 cup grated cheese and garlic salt and pepper to taste. Fold in drained, cooked, hot eggplant and 1/3 cup butter or 2 tablespoons bacon fat. Bake at 350 degrees until browned on top, about 30 minutes.