6 ounces American or Cheddar cheese, cut into small pieces
2 eggs, slightly beaten (at room temperature)
Heat oven to 350 degrees F. Butter a 1 1/2-quart casserole dish.
Peel and dice eggplant. Steam or sauté until tender. Toss with breadcrumbs in
a large bowl.
Melt butter in a medium saucepan; stir in flour. Add milk; cook and stir until
thickened. Stir in onion, ketchup and seasonings. Add cheese; cook and stir until
melted. Add eggs to sauce, stirring constantly.