Eggplant Souffle - cooking recipe

Ingredients

1 large eggplant
2 eggs, beaten
1/2 c. milk
1/2 c. bread crumbs
1/2 onion, chopped
salt and pepper to taste
3/4 c. shredded mild cheese

Preparation

Peel and cut eggplant into 1/2-inch cubes.
Cook in salted water 15 minutes or until tender.
Drain well.
Mash eggplant and add remaining ingredients.
Place in 1 1/2-quart greased casserole.
Bake at 350\u00b0 for 30 minutes.
Serves 5 to 6.
I add 1/2 cup of cheese on top.