1 onion, chopped

4 Tbsp butter

½ c water

1 eggplant

½ c bread crumbs, whole bread torn

2 eggs

2 Tbsp cream

Peel eggplant and cut into cubes. Cook in water until tender. Drain, add melted butter, soft bread crumbs, beaten eggs, cream, sauted onion, and seasonings. Pour into greased casserole. Cover with butter crumbs. Cook at 350° for 30 minutes