1 lg. eggplant or 2 sm. eggplants
Buttered crumbs for topping
1/2 c. bread crumbs
1/4 c. butter
2 eggs
1/2 tsp. salt
1/8 tsp. pepper
2 tsp. dried onion flakes or few drops onion juice

May be adjusted to taste.

Peel eggplant and cut in 1/2 inch slices crosswise and cover with cold water. Leave to soak for 30 minutes to 2 hours. Drain and cook in boiling salted water to cover until soft. Drain and mash.

Then add butter and bread crumbs and eggs, well beaten. Add salt, pepper and onion flakes. Put into glass or other casserole; top with buttered crumbs and bake in 350 degree oven for about an hour. (Top will puff up and it will look done!) Serves 6-8.