1 large eggplant, cut into pieces
1 medium onion, quartered
3 tbsp. butter
1 slice of white bread
2/3 cup grated sharp cheese
1 egg, separated
salt and pepper

Boil eggplant and onion until tender. Drain. Chop finely. Add butter, crumbled bread, half of cheese and egg yolk. Salt and pepper to taste. Mix well. Beat egg white until stiff and fold into mixture. Pour into buttered shallow dish and sprinkle remaining cheese on top.

Bake for 1/2 hour at 300°F.