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Peel one eggplant, cut into small chunks and boil for approx 10 minutes, drain. Meanwhile, add a single package of saltine crackers with one egg, one cup of milk, half a chopped onion, one stick butter or margarine, salt and pepper to taste. Add in eggplant and transfer into a greased casserol dish. Top with shredded cheddar cheese. Bake at 350 degrees approx one hour.
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