1 large eggplant, peeled and cubed
3 eggs, beaten
1 c. cracker crumbs
1 c. grated or shredded sharp Cheddar
1/2 tsp. oregano, dried
salt and pepper
1/4 c. cracker crumbs
1 tbsp. butter

Simmer eggplant in a little water for a few minutes; drain well. Combine with other ingredients except 1/4 cup crumbs and butter. Pour into greased casserole (2-quart). Top with 1/4 cup crumbs and dot with butter.

Bake at 350°F until bubbly and browned, about 25 to 30 minutes. Serve immediately. Can be flavored with grated onion, if desired.

This is a good vegetarian main dish.