1 med. eggplant, peeled & diced
1 lg. onion, chopped fine
1/2 c. bread crumbs
1/4 tsp. salt
1 egg, well beaten
2 tbsp. parsley, chopped fine
4 tbsp. butter, divided
1/8 tsp. paprika
1/4 c. milk
Grated cheddar cheese

Cook eggplant in small amount of water until just tender; drain and sprinkle with parsley. Saute onion in 1 tablespoon butter until light brown. Melt the rest of the butter, stir into bread crumbs and add salt and paprika. Mix milk and egg, add to vegetables with bread crumbs. Place in greased casserole, top with grated cheddar cheese. Bake at 375 degrees for about 30 minutes.