1 med. sized eggplant - split lengthwise
Salt & pepper to taste
3 oz. butter
1 c. milk
1 c. chopped celery
1 tbsp. chopped onion
2 tbsp. grated cheese
1 c. Ritz crackers (rolled)

Scrape inside from eggplant and cook in salt water until tender. Drain. Season with salt and pepper; add remaining ingredients to mixture. Return mixture to shells and place in baking dish. Sprinkle with additional cracker crumbs. Bake 1 hour at 350 degrees until knife inserted comes out clean.