4 c. peeled, cubed eggplant
1 onion, finely chopped
4 eggs, beaten
2 tbsp. salt
1/4 c. water
1 c. milk
3 c. shredded Cheddar cheese
4 slices soft white bread, torn

Cook eggplant and onion in unsalted water until tender. Drain thoroughly. Combine all ingredients; mix well. Pour into buttered casserole and bake, uncovered, at 350 degrees for 30 minutes.