2    Eggplants
2 md Onions; finely chopped
4    Eggs
1 c  Grated cheese
1/2 ts Baking powder
1 tb Sugar
Salt & pepper to taste
1/2 c  Margarine
2 c  Bread or cracker crumbs

Peel and cut up eggplants; cook in water until tender, drain and mash.
Saut‚ onion in margarine. Beat eggs slightly. Mix all ingredients together
well and pour into a buttered casserole. Bake at 350 degrees for 35 minutes
or until firm.