1 lb. eggplant
1/2 c. water
1/2 tsp. seasoned salt
1/2 c. chopped onion
1 tbsp. butter
1/2 c. shredded Cheddar cheese
2 eggs, beaten
Dash Tabasco
1/2 tsp. seasoned salt
Pepper to taste
2 tbsp. Parmesan cheese
Paprika

Slice eggplant into 1/2 inch thick slices; peel. Cut into 1/2 inch cubes. Place in saucepan; add water and 1/2 teaspoon seasoned salt. Bring to boil, then simmer just until tender. Drain.

Meanwhile saute onion in butter until limp. Combine eggplant, onion, Cheddar cheese, eggs, Tabasco, 1/2 teaspoon salt and pepper. Toss to mix. Turn into buttered 1 quart casserole. Sprinkle Parmesan cheese and paprika over top. Bake at 350 degrees for about 30 minutes or until knife inserted in center comes out clean. Makes 4 servings. Approximately 163 calories per serving.