_6 servings_
2 cups pared, cubed eggplant
2 tablespoons finely chopped onion
¼ cup water
2 eggs, slightly beaten
2 slices soft bread, torn in very small pieces
½ cup milk
1 teaspoon salt
Pepper, as desired
1¼ cups shredded sharp Cheddar cheese
Cook eggplant and onion in unsalted water until eggplant is tender,
about 7 minutes; drain. Combine all ingredients except ¼ cup cheese;
mix well. Pour into a greased 1-quart casserole. Bake uncovered at 350°
F. (moderate oven) 25 minutes. Sprinkle with remaining cheese and bake
5 minutes longer.