Eggplant-Cheese Casserole

• 1 large eggplant (5-inches in diameter) or 2 small
• 2 Tbsp. butter or margarine
• 3 large sweet onions, cut in 1/4-inch slices
• 3 eggs
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. grated sharp American cheese
• 1/2 c. buttered bread crumbs (can substitute crushed cornflakes; optional)

1. Peel the eggplant; cut in 1-inch cubes.
2. Drop into rapidly boiling water.
3. Cook 8 minutes or until tender on outer edges. Remove from heat and drain immediately.
4. Mash with potato masher and set aside while you prepare rest of dish.
5. Melt butter in skillet and saute the onions until clear and glazed.
6. Do not overcook; set aside.
7. Beat eggs until light and frothy; add salt, pepper and grated cheese.
8. Then add sauteed onions, butter and all. Then stir in the mashed eggplant.
9. Mix all well.
10. Place in suitable buttered baking dish.
11. Sprinkle the bread crumbs or cornflakes over the top.
12. Bake at 350u0b0 for 40 minutes.
13. Serves 6. Serve piping hot.

eggplant, butter, sweet onions, eggs, salt, pepper, grated sharp, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300164 (may not work)