Eggplant Casserole

Slice eggplant, pare, then dice (it's about 4 1/2 cups). Add eggplant to a small amount of boiling salted water to which you have added marjoram; cook, covered, about 10 minutes.

Drain well. Cook onions in 2 Tbsp. of butter until tender, but not brown. Add to eggplant along with parsley.

Combine bread crumbs with 1/4 c. melted butter.

In a greased 8-inch pie plate, arrange a layer of eggplant mixture, then a layer of bread crumbs; repeat.

Pour half and half evenly over top.

Sprinkle with Parmesan cheese. Serves 4.