Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant, peeled and cut in cubes
1 tsp. salt
1/4 c. chopped onion
1/4 c. milk
1/4 c. margarine
3 slices buttered toast

Preparation

Boil eggplant in saucepan with salt and water until tender (6 to 8 minutes); drain.
Add onion, milk and margarine.
Place in buttered casserole dish and top with buttered crumbs (from toast). Bake at 350\u00b0 until golden brown.