Eggplant Casserole

Directions

1. 1
   Peel eggplant, slice, chop and boil in water with a little salt, until tender.
2. 2
   Mash eggplant and drain off water or extra liquid.
3. 3
   Beat egg and milk together.
4. 4
   In a casserole dish approximately 9-inches square or round pour 1/2 of eggplant.
5. 5
   Add 1/2 of the cracker crumbs and 1/2 of the cheese and 1/2 the egg/milk.
6. 6
   Pour rest of eggplant in and add cracker crumbs, milk and egg and top with cheese.
7. 7
   Bake at 350° approximately 30 to 45 minutes, until knife comes out clean.
8. 8
   Eat immediately; not as good warmed over.