1 med. sized eggplant
1 c. boiling water
Butter
1/2 c. bread crumbs
1 c. grated cheese
3 eggs
1 c. milk
1/2 tsp. salt

Peel eggplant; cut in strips. Place in 1 quart saucepan. Add boiling water; boil for 15 minutes. Drain. Butter 1 quart casserole. Alternate layers of eggplant with layers of bread crumbs and 1/2 cup grated cheese in casserole. Beat eggs; add milk. Add salt. Pour rover top of eggplant mixture.

Combine 1/2 cup grated cheese, bread crumbs and 2 tablespoons butter; sprinkle over top. Bake at 350 degrees for 30 minutes. Serve hot.