Eggplant casserole
Peel and cube a large eggplant. Boil in water until it looks cooked down, about 20 minutes or so. Drain well, pressing the water out of it. In another bowl, beat two eggs, add one cup of sharp cheddar cheese, one tsp salt, 1 T minced onions. Mix cooled eggplant into mixture and put in buttered casserole dish. Bake 350 for 45 minutes or until browned on top.
Oh, forgot to mention 1 T melted butter mixed in and 10 crushed saltines or Ritz crackers.