Eggplant Casserole (version IV)

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1 large eggplant
1 onion, chopped
1 egg, beaten lightly
1 cup milk
1/2 cup saltine cracker crumbs
1/2 cup cheddar cheese, grated
1/2 teaspoon worcestershire sauce
salt and pepper, to taste

Peel eggplant. Slice or cube. Soak in salty water for 30 minutes. Drain. Cook in boiling water until barely tender. Drain thoroughly. Beat egg. Add milk, worcestershire sauce and salt and pepper to taste. Add eggplant, onion and half of the cracker crumbs. Mix together. Pour into buttered 1-1/2-quart casserole. Sprinkle with remaining cracker crumbs and grated cheese. Bake at 375 degrees for 30--40 minutes.

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