Ingredients
| 1 | large eggplant |
| 1 Cup | chopped celery |
| 1 Tablespoon | minced onion, or to taste |
| 5 Tablespoon | butter |
| 2 Tablespoon | grated cheese, or to taste |
| 1/2 Teaspoon | salt |
| 1/4 Teaspoon | pepper |
| 1 Cup | crushed saltine crackers, plus extra for topping |
Instructions
Peel, dice and cook eggplant until tender. Drain. Cook celery and onion in a small amount of water until tender. Drain. Mash eggplant and add butter, celery, onion, cheese, salt and pepper, and 1 cup crushed crackers. Pour into lightly greased casserole dish, top with additional crushed crackers and bake at 350 degrees for 1 hour.
