EGGPLANT CASSEROLE

1 1/2 to 2 pounds eggplant
1 medium onion, chopped
1 large clove garlic, minced
2 tablespoons olive oil, butter or margarine
2 eggs, beaten
1 cup milk
1 (14 1/2 ounce) can stewed tomatoes, drained
1 1/2 cups cracker crumbs, divided use
salt and pepper (to taste)

Preheat oven to 325 degrees F.

Peel the eggplant and cut into cubes. Boil in salted water (1 tablespoon per quart) for 8 to 10 minutes. Remove from heat and drain; set aside.

Saute the onion, garlic and drained eggplant in the oil or butter until the onions are limp. Let cool slightly.

Add the beaten eggs, milk, tomatoes and 1 cup of the cracker crumbs to the vegetable mixture, reserving the other 1/2 cup of crumbs for the top. Add salt and pepper to taste. Transfer mixture to a buttered 2-quart ovenproof casserole and top with remaining cracker crumbs.

Bake for 30 minutes or until it is bubbling in the center.

Makes 4-6 servings
Source: 1950's Cookbook (unknown title)