Eggplant Souffle

1 pound eggplant
2 eggs
4 Tablespoons butter/margarine
½ cup minced onion
1 cup cracker meal
½ cup milk
1 cup grated cheese
salt and pepper
garlic salt

Peel and cube eggplant and cook until tender, drain well. Add remaining ingredients except cheese and pour into a greased 8 x10” baking dish. Top with cheese. Bake 30 minutes at 350 degrees.