Eggplant Casserole - cooking recipe

Ingredients

2 medium eggplants
2 Tbsp. oleo
salt and pepper to taste
1/2 c. chopped onion
1/2 c. crushed crackers or bread crumbs
1/2 to 1 tsp. sage (according to taste)
1 egg, slightly beaten
1/2 to 1 c. milk
grated Cheddar cheese

Preparation

Peel, cut in cubes and boil eggplant. Drain well and mash. Add oleo, salt and pepper to taste, onion and crackers or bread crumbs. Add sage and beaten egg. Add from 1/2 to 1 cup milk to make mixture like a thick batter. Do not make too thin. Pour into buttered casserole dish and sprinkle with grated cheese. Bake at 325\u00b0 for 30 minutes.