1 med. eggplant
1 1/2 c. grated cheese
1 1/2 c. cracker crumbs
1 1/2 c. milk
4 eggs
1 tsp. salt
1/2 tsp. pepper
1 stick melted butter

Cook eggplant until mushy. Drain. Add all ingredients. Reserve 1/2 cup of cheese and 1/2 cup crumbs and small amount of butter. Mix well and pour into a deep dish. Sprinkle with reserved cheese, cracker and butter. Bake at 325-350 degrees for 25-30 minutes. Might wish to divide the casserole into 2 dishes and freeze the second dish.

Morning Star #444