Eggplant Casserole

Directions

1. 1
   Peel eggplant, cut into small cubes and boil for 5 minutes in salted water.
2. 2
   Drain and add 2 tablespoons margarine.
3. 3
   Mix in beaten egg and 1/2 cup seasoned bread crumbs (Pepperidge Farm dressing mix), finely chopped onion and salt, pepper and seasoning salt to taste.
4. 4
   Place in greased casserole dish.
5. 5
   Sprinkle with buttered crumbs and bake at 350° for about 1/2 hour.