1 medium eggplant
8 oz. evaporated milk
3 Tbsp. butter
16 saltines
Salt

Choose eggplant that is spongy.  Peel and cut into 1” or less cubes.  Boil in well salted water until tender and translucent.  Drain and while still hot, place in buttered casserole.  Add 2 Tbsp.  butter and let melt.  Stir to coat then add milk.    Crush saltines.  Reserve some for topping and stir balance into casserole to thicken.  Melt 1 Tbsp. butter in separate pan and add crumbs for topping.  Stir to coat and lightly brown.  Sprinkle on casserole.  Bake 300 degrees for about 45 minutes.