1Peel eggplant; cut in 1-inch cubes. Cook in boiling ,salted water 8 minutes; drain. Add milk. egg butter, onion and Panko crumbs. Place in a sprayed baking dish. Top with buttery crumbs; bake in 350^ oven for 30 minutes.
Substitute 1 1/2 cups canned Rotel tomatoes,crushed for the milk.
Sprinkle 1/2 c. grated American cheese over the top.