Eggplant Cheese Bake

• 1 small eggplant (1 lb.)
• 3/4 c. seasoned bread crumbs
• 1 1/2 c. milk
• 2 Tbsp. chopped parsley
• 1/4 tsp. black pepper
• 1 Tbsp. sesame seed (optional)
• 8 oz. Jack cheese, shredded
• 2 eggs
• 1 small onion, grated
• 1 tsp. salt
• 1 Tbsp. bread crumbs

1. Cube eggplant.
2. Place in a small pan.
3. Cover with boiling water and boil for 5 minutes.
4. Drain. Add half of the cheese, gently stirring until cheese melts.
5. Mix in bread crumbs.
6. In a separate bowl, beat eggs slightly with milk, onion, parsley, salt and pepper. Stir into eggplant mixture.
7. Spoon into buttered 1 1/2-quart casserole.
8. Sprinkle with remaining cheese, bread crumbs and sesame seed.
9. Bake at 350u0b0 for 40 minutes or until set and golden brown.

eggplant, bread crumbs, milk, parsley, black pepper, sesame seed, jack cheese, eggs, onion, salt, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335491 (may not work)