Eggplant Casserole - cooking recipe

Ingredients

1 medium/large eggplant
1 egg
3/4 c. milk (approximately)
1 c. sharp Cheddar cheese, shredded
5 or 6 saltines, crushed

Preparation

Peel eggplant, slice, chop and boil in water with a little salt, until tender.
Mash eggplant and drain off water or extra liquid.
Beat egg and milk together.
In a casserole dish approximately 9-inches square or round pour 1/2 of eggplant.
Add 1/2 of the cracker crumbs and 1/2 of the cheese and 1/2 the egg/milk.
Pour rest of eggplant in and add cracker crumbs, milk and egg and top with cheese.
Bake at 350\u00b0 approximately 30 to 45 minutes, until knife comes out clean.
Eat immediately; not as good warmed over.