1 lg. eggplant
2 lg. onions, cut fine
Dash of salt and pepper
1/2 or 3/4 lb. very sharp cheese
2 eggs, well beaten
1 c. cracker crumbs
1/2 stick butter
1/2 c. milk

Peel, slice and boil eggplant in small amount of water until done to mash. Drain and mash. Add salt and pepper, eggs, cheese (cut fine), onion and cracker crumbs. Dot top with butter. Place in oven and bake until brown.

This is very fluffy, like a souffle, when it comes out of oven. Serve hot. Can be reheated and served or can be made early and stored in refrigerator until ready to bake at 350 degrees. Spray baking dish with Pam.