1 eggplant
2 tbsp. melted butter
1/2 c. chopped celery
2 tbsp. grated onion
3/4 c. grated cheese
1 c. buttered crumbs

Cook peeled and diced eggplant in boiling salt water and drain. Place in a greased casserole in alternate layers with butter, onion, celery, cheese and mild white sauce. Top with cheese. Bake at 350 degrees for 30 minutes.