2 eggplants
5 eggs, unbeaten
1 1/4 c. milk
3 c. grated American cheese
3 1/2 c. crushed saltine crackers
1 c. melted butter

Peel, slice and boil eggplant until tender. Drain in colander 10 minutes. Pour into bowl. Add eggs, milk and 1/2 of the cheese, crumbs and butter. Add a dash of salt and pepper. Mix well and pour into a baking dish, having mixture about 1 inch thick. Sprinkle top with other halves of cheese, crumbs and butter. Bake at 450 degrees for 20 minutes until firm. Serves 8.