Ingredients:
- 2 c. peeled, cubed eggplant
- 2 T. finely chopped onion
- ¼ c. water
- 2 eggs slightly beaten
- 2 slices soft bread, torn in small pieces
- ½ c. milk
- ½ tsp. salt
- Pepper to taste
- 1 ¼ shredded cheddar cheese
Directions:
Cook eggplant and onion in unsalted water approximately 5 minutes; drain well. Combine all ingredients except ¼ c. cheese; mix well. Pour into a greased 1 quart casserole. Bake uncovered at 350 degrees for 25 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.
From the Practical Produce Cookbook