1 med. sized eggplant
1 c. saltines (crushed)
1/2 stick butter
Salt and pepper
1/2 c. cream

Cut eggplant in pieces; soak for 1 hour in salt water. Drain and pour boiling water over it. Cook until very soft. Drain again, well. Mash with fork. Roll out saltines until you have 1 cup (not too salty). Mix 3/4 cup of the crumbs, 1/2 stick of butter, 1/2 cup of cream, salt and ground pepper to taste. Put in casserole, cover with remaining 1/4 cup of crumbs; let stand for several hours; then bake for 40 minutes in a 350 degree oven. Serves 4.