2 med. eggplants
2 beaten eggs
1/2 c. skimmed milk
1 c. cracker crumbs
1 onion
2 tsp. Vegit
1 tbsp. corn oil
1/2 c. low-fat yellow cheese
1 tsp. grated Parmesan cheese

Pare eggplant; cut into 1 inch cubes. Cook for 8 minutes in lightly salted water; then drain. Chop onion fine and saute in oil or butter. Mix all above ingredients together except Parmesan cheese. Pour into lightly greased baking dish; top with Parmesan cheese, and bake at 350 degrees for 30 minutes. Yields 4 servings.