Escalloped Eggplant - cooking recipe

Ingredients

1 (1 1/2 to 2 lb.) eggplant, peeled and diced
salt to taste
1 onion, chopped
2 Tbsp. butter
2 slices white bread, crumbled
1/2 lb. grated sharp Cheddar cheese, divided
1 tsp. to 1 Tbsp. Worcestershire sauce to taste
2 eggs

Preparation

Boil eggplant in small amount of water.
Drain and mash until soft and fluffy.
Add salt to taste.
Saute onion in butter.
Add to eggplant with bread.
Add half the grated cheese and Worcestershire sauce.
Add 2 eggs and beat well.
Put mixture into buttered casserole. Top with remaining cheese.
Bake at 350\u00b0 until bubbly and brown.
Serves 4 to 6.