Ingredients
1 lg. eggplant, peeled, cubed, soaked in salt water, and drained
2 T butter
2 eggs
3/4 cup grated cheese
1 t salt
1 small onion, chopped
1/2 cup milk
1/4 cup mushrooms
Preparation
Saute onion in butter. Beat eggs with milk and cheese. Add to eggplant and mushroom. Stir well and put in greased casserole. Top with buttered crumbs and parmesan cheese. Bake 350 for 25 minutes.
