1 medium eggplant, peeled and sliced
4 eggs, beaten
1/2 c. whole milk
1 tsp. salt
1 1/2 c. cracker crumbs
1 stick butter, melted

Cook eggplant until mushy; drain. Add all ingredients, reserving 1/2 cup cheese, 1/2 cup cracker crumbs and a small amount of butter. Mix well. Pour into greased baking dish. Sprinkle with reserved cheese, cracker crumbs and melted butter.

Bake at 325°F for 25 to 30 minutes.