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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