Ingredients

　　1 large eggplant

　　1 3/4 cups crushed Ritz crackers

　　1 1/2 cups grated American cheese

　　8 tablespoons (1 stick) butter, melted

　　2 eggs

　　2/3 cup milk

　　1 teaspoon House Seasoning (see page 325)

　　Preheat oven to 350 degrees. Peel, slice, and boil eggplant for 10 to 15 minutes, until tender; drain. Divide cracker crumbs, cheese, and butter in half. To eggplant, add eggs, milk, House Seasoning, and half the crumbs, cheese, and butter. Mix well; pour into baking dish. Top with remaining half of the crumbs, cheese, and butter. Bake for 20 to 30 minutes.

　　Paula Deen's Kitchen Classics