1 eggplant
1/4 stick butter (or bacon drippings)
2 tbsp. flour
2/3 c. milk
1 c. sharp cheese
1 c. cracker crumbs
1 c. tomatoes
2 eggs, separated
1 pinch of salt

Peel and dice eggplant. Cook over low heat in a little water until tender. Make a cream sauce with butter, flour and milk. Add cheese and melt over low heat.

Drain eggplant and mash it. Add cracker crumbs, tomatoes, beaten egg yolks and salt. Mix together with the cream sauce and fold in beaten egg whites. Bake at 350 degrees for 30 minutes. Serves 6.