|Egg plant||1 Medium, sliced, pared and cut in small cubes|
|Slivered blanched almonds||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped|
|Finely snipped parsley||1⁄4 Cup (4 tbs)|
|Cracker crumbs||3⁄4 Cup (12 tbs)|
|Eggs||2 , slightly beaten|
|Thinly sliced cheddar cheese||1 Cup (16 tbs)|
Cook eggplant in 1/2 cup boiling salted water until just tender.
Mash with a fork and beat until fluffy.
Lightly brown the almonds in 1 tablespoon butter in a skillet.
Remove and keep warm.
Brown onion lightly in butter in skillet.
Mix onion and parsley with eggplant.
Heat 3 tablespoons butter in the skillet.
Add cracker crumbs and toss to coat crumbs.
Blend crumbs and 1/2 cup almonds with eggplant mixture.
Blend in a mixture of eggs and milk.
Turn into a greased 1-quart baking dish.
Top with cheese and remaining almonds.
Bake at 350Â°F 30 minutes.
Remove from oven.
Sprinkle with paprika and garnish with snipped parsley.
Return to oven and heat 10 minutes.