4 eggplant, peeled & cut in cubes
2 sticks butter
2 lg. white onions, peeled & thinly sliced
4 eggs, slightly beaten
1 lb. cheddar cheese
Salt to taste
1/2 tsp. Tabasco (opt.)
1 c. Italian seasoned bread crumbs (can be omitted if you want it moist)

Cook eggplant cubes in salted water until soft, 10 to 15 minutes. Reserve 3 tablespoons butter for later use. In heavy skillet melt remaining butter and fry onions until soft and golden. In mixing bowl combine mashed eggplant with fried onions then add beaten eggs, grated cheese, salt and Tabasco. Mix thoroughly and correct seasonings. Turn mixture into lightly buttered casserole. Top casserole with bread crumbs and dot with reserved butter. Bake 250 degrees for 1 hour. Should be on dry side. Serves 8.