Scalloped Eggplant - cooking recipe

Ingredients

1 medium sized eggplant
1/2 c. boiling water
2 Tbsp. chopped parsley
1 small onion
4 Tbsp. butter
3/4 c. cracker crumbs or 1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. paprika
1/2 c. milk
thin slices cheese or grated cheese

Preparation

Pare and dice eggplant.
Cook until tender in boiling water. Drain well and sprinkle with chopped parsley.
Chop only finely. Melt 1 tablespoon butter and saute the onion until light brown; add to eggplant.
Melt 3 tablespoons butter and stir into it until butter has absorbed cracker crumbs or bread crumbs.
Place layers of eggplant and layers of crumbs in a baking dish.
If crackers are unsalted, add salt and paprika.
Have the top layer crumbs. Pour milk over the top.
Place cheese on top.
Bake at 375\u00b0 for 1/2 hour.