EGGPLANT CASSEROLE

1 medium eggplant, peeled and sliced
1/2 cup water
3 eggs, beaten
1/2 cup milk
1/2 cup margarine, melted
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups grated Cheddar cheese
1 1/2 cups Ritz cracker crumbs
1/2 stick (1/4 cup) margarine, thinly sliced

Place eggplant and water in 1-quart saucepan; cover. Bring to a steam on high heat. When steaming, turn to low heat and cook for 5 minutes or until eggplant is tender; drain.

Combine beaten eggs, milk, melted margarine; salt and pepper.

Place eggplant in a 9-inch square baking dish; cover with egg mixture. Sprinkle with cheese and then crumbs. Place margarine slices over top of crumbs.

Bake in a 450 degrees F oven for 20 minutes.

Makes 6-8 servings
From: Recipelink.com
Source: Public Service Company, Electric Living Center, not dated