1 eggplant, diced
1 teaspoon salt
3 eggs, slightly beaten
1 cup milk
1 cup grated cheese
salt and pepper to taste

Cook diced eggplant in salted water until tender. Drain and cool. Combine with other ingredients.

Bake in casserole at 350°F for 30 minutes.

Serves 4-6. Tastes like oysters.