Lissa's Eggplant Casserole

• 2 eggplant, small
• 2 tbls. onion, chopped
• 4 tbls. butter or margarine
• 1 cup bread crumbs, soft
• 2 eggs, slightly beaten
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 small jar pimiento, chopped
• 2/3 cup cheese, diced

Peel and cut egg plant into 1/2" thick slices. Cook in 1 cup boiling salted water until tender, drain well. Mash eggplant with the rest of the ingredients.

Mix thoroughly. Turn mixture into a casserole dish and set it in a pan of water. Bake at 375° F 20-30 minutes, until firm. Sprinkle with paprika and serve.