1 large eggplant, peeled and chopped into 1 inch pieces
1 large Vidalia onion, chopped
2 cups whole wheat crackers, crushed with a few chunks
1 teaspoon freshly ground black pepper
1 Tablespoon unsalted butter, melted
1 cup milk (you may need more depending on your casserole)
Boil eggplant and onion in just enough water to cover. Cook until eggplant is fork-tender.
Drain eggplant-onion mixture. Layer mixture in buttered casserole with crushed crackers,
sprinkling each layer with cracked black pepper, finishing the top layer with crackers. Drizzle
with melted butter. Pour milk into the corners of the casserole until you can just see it below
the top layer. Bake 30 minutes at 350 degrees. Serve hot.