|Easy Scalloped Eggplant
1 medium eggplant, peeled and cubed (about 3 cups)
1 Tbsp. parsley, finely chopped
12 ounces grated cheddar cheese; reserve a few tablespoons for topping
1 medium onion, chopped
1 cup cracker crumbs
Salt and pepper to taste
Peel and cube eggplant. In a medium saucepan, boil eggplant until tender, about 10 minutes. Drain well. In a lightly buttered baking dish, combine eggplant, parsley, cheese (reserve some for topping), eggs, onion and cracker crumbs. Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350∫ F for 25 minutes or until firm. Serve immediately.