Judy's Eggplant Casserole

Wash and peel eggplant; cut in small pieces, add onion, garlic and 2 Tbsp. butter, cover with enough milk to cook the eggplant until tender.

Pour off any excess milk and mash eggplant mixture is still hot.

Add saltine crackers and mix well.

Add small amounts of hot eggplant mixture to egg, beating well between additions to temper egg mixture.

Add egg mixture slowly to the other mixture and mix well.

Pour mixture into well greased 1 1/2 quart casserole dish.

Mix melted butter with Ritz cracker crumbs, spread over to of egg plant.

Bake 30 - 45 minutes in 350 oven until golden brown.

Best served hot.