"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 small Eggplants 2 large Onions - chopped 1 lb Sharp chedder cheese 2 Eggs - beaten Salt & pepper Cracker crumbs with butter
Peel eggplant and boil in salted water until soft. Strain and mash. Saute onion in butter. Add together onion, eggplant, cheese and eggs. Put in greased 1 quart dish. Top with cracker crumbs moistened with butter. Bake at 350 for 45 minutes.
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