1 sm. eggplant
8 oz. Monterey Jack cheese, shredded
3/4 c. seasoned bread crumbs
2 eggs
1 1/2 c. milk
1 sm. onion, grated
2 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. bread crumbs
1 tbsp. sesame seeds, optional

Cube eggplant. Place in a small pan. Cover with boiling water and boil 5 minutes. Drain well. Add half cheese gently stirring until cheese melts. Mix in bread crumbs in separate bowl. Beat eggs slightly with milk, onion, parsley, salt and black pepper. Stir into eggplant mixture. Spoon into a buttered 1 1/2 quart casserole. Sprinkle with remaining cheese and additional bread crumbs and sesame seeds if desired. Bake at 350 degrees for 40 minutes or until set and golden brown. Serve immediately.