2-1/2 lb. uncooked eggplant
1/4 lb. butter
3 eggs
1 c. milk
1 tbsp. Worcestershire sauce
1/4 c. grated onion
1 c. bread crumbs
1-1/2 c. grated cheese
1 tsp. salt
Pepper to taste

Peel and cut eggplant in pieces. Cook in salted water until tender. Drain and place in 1-1/2 to 2 quart casserole dish. Add remaining ingredients, reserving 1/2 of cheese to spread on top.

Top with remaining cheese, cover and cook at 325°F about 1-1/2 hours or until inserted knife comes out clean.