1 med. eggplant
1 egg, beaten
1/2 c. milk
2 to 3 tbsp. melted butter
1 sm. onion, chopped
1 c. Pepperidge Farm dressing or dry bread crumbs
1/2 c. buttered crumbs for topping
1/2 or 3/4 c. cubed cheese, opt.

Pare eggplant, cut in one inch cubes. Cook in boiling salted water for 8 minutes. Drain. Saute onion in butter. Put eggplant, egg, milk and crumbs with sauteed onion in casserole (buttered). Add buttered crumbs as topping. Bake at 350 degrees for 30 minutes.