1 (1 1/2 lb.) egg plant
3 med. onions, chopped
1 c. water
2 tbsp. butter, melted
2 egg yolks, beaten
1 tsp. salt
1/2 c. dry bread crumbs
1/2 c. water
1/2 c. grated Parmesan cheese

Pare eggplant and cut in small pieces. Boil eggplant and onions in 1 cup water until tender, stirring occasionally. Drain and mash. Stir in butter, egg yolks, salt, bread crumbs and water. Spoon mixture into a greased 1 1/2 quart casserole dish. Bake at 350 degrees for 20 minutes. Sprinkle grated Parmesan cheese on top. Bake an additional 10 minutes. Yields 6 servings.