Eggplant Dressing

This sounds weird but is delicious, a sum greater than its parts.

1 large eggplant
1 finely chopped small onion
1 chopped hardboiled egg
1 or 2 pieces of left-over cornbread
Butter

Optional Step: Peel and slice eggplant. Sprinkle both sides of slices lightly with salt, place in colander and let stand about 30 minutes. Wipe with damp paper towel or rinse and dry. Cut slices into cubes. Some very mature eggplants are a bit bitter; this removes that taste.

Cook peeled cubed eggplant in a little water until just tender. Drain, saving water. Mix with onion, egg and cornbread. Moisten with eggplant water. Dot with a little butter. Put in buttered casserole and bake uncovered in 350 degree F oven until brown, about 30 minutes.

Serve hot with butter or gravy.

Serves 4 to 6.