Scalloped Eggplant

Directions

1. 1
   Pare eggplant and cut into 1 inch cubes.
2. 2
   Boil with onions and 1 tsp salt until tender, but not mushy, about 5 minutes and drain.
3. 3
   Spread half crumbled crackers in buttered 10 x 6 x 2 glass baking dish.
4. 4
   Arrange eggplant and onions on top.
5. 5
   Sprinkle with pepper.
6. 6
   Top with remaining crackers and pour milk into corners to cover bottom of dish.
7. 7
   Drizzle butter over top.
8. 8
   Bake uncovered for 45 minutes at 375 degrees in oven.