- 1 medium eggplant, peeled and cubed
- 2 eggs, beaten
- 1 small onion, chopped
- grated cheese
- 1/4 c. milk
- 3/4 c. cornbread crumbs
- 3 Tbsp. melted butter
- salt and pepper to taste
- buttered crumbs for topping
- Boil eggplant until tender; drain and mash.
- Add all ingredients except topping.
- Sprinkle top with buttered crumbs. Bake at 350° for 25 to 35 minutes.