1 med. eggplant
1 c. onion and garlic croutons
1 c. shredded cheddar cheese, divided
1/2 c. milk
1 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 tsp. butter

Peel eggplant, and cut into 3/4 inch cubes. Cook, covered, in boiling salted water 3 minutes. Drain. Combine eggplant, croutons, and 1/2 cup cheese. Spoon mixture into a lightly greased 1 quart casserole.

Combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture. Top with remaining cheese, and dot with butter. Cover and bake at 350 degrees for 20 minutes. Remove cover and continue baking 5 to 10 additional minutes or until lightly browned. Serves 4.