2 c. pared cubed eggplant
2 tbsp. finely chopped onion
1/4 c. water
2 eggs (slightly beaten)
2 slices soft bread (torn in very small pieces)
1/2 c. milk
1 tsp. salt
pepper as desired
1 1/4 c. shredded sharp cheddar cheese

Cook eggplant and onion in unsalted water until eggplant is tender, about 7 minutes. Drain. Combine all ingredients except 1/4 cup cheese and mix well. Pour into a greased 1 quart casserole. Bake uncovered at 350 degrees (moderate oven) for 25 minutes. Sprinkle with remaining cheese and bake 5 minutes longer. Yield: 6 servings.