1 med. to lg. eggplant
2 c. crushed saltine crackers
1 lg. can evaporated milk
1 c. cheddar cheese, divided
Salt to taste
1 egg (optional)
1 med. onion, chopped (optional)

Peel eggplant, cut into cubes or slices and boil in a medium saucepan of water until tender; drain and mash up. Blend crackers, milk, 1/2 cup cheese, salt, egg and onion together and pour into a 2 quart casserole dish. Top with remaining cheese and bake uncovered at 350 degrees for 20 to 25 minutes or until cheese is melted and lightly browned. Serve hot. Also known as "Mock Oyster Stew".