1 large eggplant, peeled and cubed
1/2 c. chopped onion
2 tbsp. butter
2 eggs, beaten
1 c. milk
1 c. shredded cheddar cheese, 4 oz.
10 butter flavored crackers, crushed
1/2 tsp. Creole seasoning
1/8 tsp. cayenne pepper
salt and pepper, to taste

In a large bowl, soak eggplant in salted water for at least 1 hour; drain well. In a large skillet, sauté eggplant and onion in butter until tender. Remove from heat. Stir in remaining ingredients. Transfer to a greased 1 quart baking dish.

Bake, uncovered, at 325°F for 45 to 55 minutes or until heated through.

Makes 6 to 8 servings.