1 1/2 lbs. unpared eggplant, cubed
3 med. onions, chopped
2 tbsp. butter
1/2 c. Parmesan cheese plus 1/2 to 3/4 c. shredded cheese
1 tsp. salt
1 c. dry bread crumbs

Cook vegetables in boiling water to cover (about 20 minutes); drain and add remaining ingredients. Pour into greased casserole. Serves 6. Bake at 350 degrees for 30 minutes. Good with fish.