3 med. eggplants
1/2 c. evaporated milk
1 tsp. salt
1/2 tsp. pepper
1 stick butter, melted
1 egg, beaten
1 1/2 c. saltine crackers, crumbled
1 1/2 c. grated cheese

Peel and slice eggplants; place in pan of boiling water. Cook until tender, then drain. Mix eggplant, milk, salt, pepper, 1/2 stick of butter and eggs.

In casserole dish, alternate layers of eggplant mixture, crackers and cheese. Top with remaining butter. Bake at 350 degrees for 25 minutes or until set.