Fluffy Eggplant

3 cups cooked mashed eggplant
1 cup soda cracker crumbs
1/4 cup butter
3/4 cup cream
1/4 teaspoon ground black pepper

Cut unpeeled eggplant in pieces and boil in water until soft.
Mix eggplant with 3/4 cup of the cracker crumbs.
Add melted butter, cream and pepper.
Toss lightly with a fork.
Place in a 1-quart casserole.
Sprinkle remaining crumbs over top.
Dot with butter.
Bake at 350 degrees F for 30 minutes.

Make ahead of time, then let stand to improve the flavor.