Recipe submitted by Jean Foster
If you cook off the eggplant the night or two before, this is a super fast side dish.
Peel 1 small eggplant; cut into chunks, boil in salted water until tender (5-7 minutes).
Drain, cool, add 1 egg, 1/2 cup milk, 8 broken crackers,1/4 cup diced cheese, salt, pepper. Pour into buttered baking dish Bake 30 minutes 350 degrees. Dot with butter or cheese.