Eggplant Casserole - cooking recipe

Ingredients

1 eggplant (approximately 2 c.), cooked
1 stick oleo
1/2 tsp. salt
1 c. chopped onion
2 or 3 eggs, separated
1 c. Velveeta cheese, cubed
1/2 tsp. pepper
1 c. milk
1 c. cracker crumbs

Preparation

Peel eggplant and cut in chunks. Cook until tender in just enough water to prevent burning.
Drain excess water after it is cooked (there shouldn't be any). Add butter, salt and pepper. Allow to cool. Beat egg yolks and add them along with other ingredients.
Beat egg whites until stiff, then fold them in last. Pour into greased casserole and bake in a 400\u00b0 oven until golden brown on top. Good-good.