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Recipe by: emma-lou
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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 tsp. 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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