1 1/2 pounds eggplant, unpared & diced
3 medium onions, chopped
1/2 c. grated Parmesan cheese
1 c. dry bread crumbs
2 tbs. butter
2 egg yolks, beaten
1 tsp. salt
Cook vegetables in boiling water to cover for
about 20 minutes. Drain. Add remaining ingredients
and pour into greased casserole dish.
Bake at 350° for 30 minutes or until browned.