Instructions:

Fluffy Eggplant

3 cups cooked mashed eggplant
1 cup soda cracker crumbs
1/4 cup butter
3/4 cup cream
1/4 teaspoon ground black pepper

Cut unpeeled eggplant in pieces and boil in water until soft. Mix eggplant with 3/4 cup of the cracker crumbs. Add melted butter, cream and pepper. Toss lightly with a fork. Place in a 1-quart casserole. Sprinkle remaining crumbs over top. Dot with butter. Bake at 350 degrees F for 30 minutes.

Make ahead of time, then let stand to improve the flavor.