Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 medium eggplant, peeled and sliced
1 1/2 cups sharp cheddar cheese, grated (divided)
1 1/2 cups saltine crackers, crushed (divided)
4 eggs, beaten
1 1/2 cups milk
1/2 cup margarine, melted (I use less)
1 teaspoon salt
1/2 teaspoon black pepper

Preparation

Cook eggplant in small amount of water until tender.
Drain and mash.
Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
Pour into a 9x13 greased baking dish.
Top with the reserved cheese, crackers and small amount of melted margarine.
Bake at 325\u00b0 to 350\u00b0 for 25 to 30 minutes.