Scalloped Eggplant Casserole

3 medium eggplants, peeled and sliced
1/2 cup butter
1/2 onion, grated
salt to taste
pepper to taste
3 eggs
1 cup milk
1 cup cracker crumbs
1 cup grated Cheddar cheese

Cook eggplant in boiling salted water until soft. Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant.

Add cracker crumbs and 1/2 cup grated cheese.

Bake in a 2 1/2 quart casserole at 350F for 45 minutes or until firm in the middle. During the last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble.

Serves 6 to 8.