1 med. eggplant
4 tbsp. finely chopped onion
1/4 c. butter
1/2 c. dried bread crumbs
1/2 tsp. salt
1 pt. oysters
1/2 c. light cream

Peel and cut eggplant in one inch cubes. Cook in boiling, salted water until tender. (It cooks quickly.) Drain. Saute onions in butter until yellow. Add bread crumbs and salt. Heat oysters slowly in their own juice until the edges curl.

Place a layer of eggplant in buttered casserole, then oysters, then crumb mixture. Alternate until casserole is filled. End with crumb mixture.

Pour cream over the top and bake in 350 degree oven until top is browned (about 30 minutes).