3 medium eggplant, peeled and sliced
1/2 cup butter
1/2 cup grated onion
3 eggs
1 cup milk
1 cup cracker crumbs
1 cup grated cheddar cheese or monterey jack
salt and pepper to taste

Cook eggplant in boiling salted water until tender. drain and mash.a dd butter, grated onion, and salt and pepper to taste; blend well. Beat eggs with milk; stir into eggplant mixture. Stir in cracker crumbs and half of the cheese.
Bake in a 2-1/2 quart casserole at 350 for 45 minutes, or until set in center. Sprinkle with remaining cheese and continue to bake until cheese is melted and bubbly.
Serves 8-10.

source: Wendy Welti