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Vegetable Casseroles

Kat's Eggplant Casserole

1 medium eggplant
salt
1 tablespoon grated onions
1/2 cup grated sharp Cheddar cheese
1/8 teaspoon black pepper
2 eggs, beaten
cracker crumbs, for topping
Peel and chunk eggplant. Soak in salt water 20 minutes. Rinse in cold water. Cook in a very small amount of water about 3-5 minutes or until tender. Add 1 teaspoon salt, onion, pepper and cheese. Pour beaten eggs over all and top with cracker crumbs. Bake 30-40 minutes at 350 degrees.

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