Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, peeled and cubed
1/2 c. chopped onion
2 Tbsp. butter
2 eggs, beaten
1 c. milk
1 c. shredded cheddar cheese, 4 oz.
10 butter flavored crackers, crushed
1/2 tsp. Creole seasoning
1/8 tsp. cayenne pepper
salt and pepper, to taste

Preparation

In a large bowl, soak eggplant in salted water for at least 1 hour; drain well.
In a large skillet, saute eggplant and onion in butter until tender.
Remove from heat.
Stir in remaining ingredients.
Transfer to a greased 1 quart baking dish.
Bake, uncovered, at 325 degrees for 45 to 55 minutes or until heated through.
Makes 6 to 8 servings.