Egg Plant Casserole

• 1 medium eggplant
• 1 beaten egg
• 1/2 cup milk
• 2 Tbsp. melted butter
• 1 small onion
• 1 cup dry bread crumbs
• (for topping, 1/2 cup buttered bread or cracker crumbs)

Directions

Pare eggplant, cube it and cook in salted water until just tender - 8 minutes. Drain well. Add egg, milk, butter, onion and 1 c. bread crumbs. Put in buttered baking dish. Top with buttered bread crumbs or cracker crumbs. Bake 30 minutes @ 350 degrees F

By Robin from Washington, IA