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 350F for about 25 minutes or until firm. Serves 4.
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