Eggplant Casserole - cooking recipe

Ingredients

1 medium to large diced eggplant
1/2 tsp. coarsely ground pepper
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1 pkg. crushed saltine crackers
1 stick melted butter
1 c. milk
1 egg, beaten
1 c. water

Preparation

Combine eggplant, Worcestershire sauce, salt, pepper and water. Cook on medium-high until cooked down and most of the water has evaporated.
Mix butter with cracker crumbs.
Spray casserole pan with Pam or lightly grease.
Place 1/2-inch of cracker crumbs in baking dish. Add eggplant and crackers, leaving enough crackers for a top covering.
Mix egg and milk and pour over top of casserole.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes or until golden brown.