Scalloped Eggplant

Boil eggplant cubes until tender, about 5 to 10 minutes; drain well. In a lightly buttered baking dish, combine eggplant, parsley, the cheese (save a little out for topping), eggs, onion, and cracker crumbs. Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350° F. for about 25 minutes or until firm.
Serves 4.

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