1 lg. eggplant (they shrink when cooked)
1 med. onion, chopped
1 pkg. Pepperidge Farm bread dressing
1/2 stick butter
2 c. grated sharp cheese
1 tbsp. sweet basil
1 tbsp. Crystal hot pepper sauce
Sprinkle paprika

(Or use 2 tablespoons Robin Lee's datil pepper sauce - use more if you like a spicy flavor).

Peel eggplant. Cut off steam end, cube. Boil eggplant until tender. Drain. Add 1/4 stick butter. Saute chopped onion in small amount of remaining butter (only saute until transparent). Beat eggplant until fluffy. Fold in onions while adding sweet basil and hot sauce. Grease casserole dish with remaining butter. Sprinkle layer of dressing for beginning layer, alternate dressing, eggplant, cheese. Moisten 1/2 cup of dressing with melted butter for crisp topping. Sprinkle top with paprika. Bake in preheated 350 degree oven for 20 minutes. This is excellent with a pork roast or grilled pork chops.