Eggplant Casserole

Prepare eggplant by peeling and cutting the top from the eggplant. Rinse well; cut in little squares. Place in pot and add a little water and about 1 teaspoon salt. Bring to boil; turn heat down to medium. Pour off excess water after eggplant is done. Use potato masher to mash up eggplant.

Turn stove eye off and add the butter. Grate cheese in food processor and the package of saltine crackers after the cheese. Pour over into boiler and stir. In a small bowl, break eggs; beat slightly. Pour over into boiler. Also add 1 1/2 cup milk. Sprinkle a little pepper. Mash all ingredients with potato masher. Pour over in casserole dish and place in oven. Bake in oven at 350° for 30 minutes.