Scalloped Eggplant

Cook Time: 25 minutes
Total Time: 25 minutes

1 medium eggplant, peeled and cubed (about 3 cups cubed)
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese -- reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste
butter


Boil eggplant cubes until tender, about 5 to 10 minutes; drain well.

In a lightly buttered baking dish, combine eggplant, parsley,
the cheese (save a little out for topping), eggs, onion, and
cracker crumbs.

Sprinkle with remaining cheese, salt and pepper and dot with
butter.

Bake at 350° F. for about 25 minutes or until firm.

Serves 4