I apologize for not being specific on the amounts of cheese and evaporated milk needed. Both mother's recipe and the one in the book did not give exact quantities, and I never noted them in on my recipe either.
Yield: One 1 1/2-quart casserole
1 large eggplant
3 large eggs, well beaten
1 large onion, diced
2 cloves garlic, sliced
1 1/2 cups soda cracker crumbs
1 teaspoon salt
1 teaspoon poultry seasoning
Sliced Velveeta cheese
Preheat the oven to 325ºF.
Generously spray a 1 1/2 quart glass baking dish with no-stick cooking spray; set aside.
Peel and cube the eggplant; place in a medium saucepan.
Cover with water; cook until tender, about 20 minutes, then drain thoroughly.
In a mixing bowl, combine the drained eggplant with the eggs, onion, garlic, crumbs, salt and poultry seasoning.
Press half of mixture into an even layer in the prepared baking dish.
Cover with a layer of sliced cheese.
Carefully spread the remaining eggplant mixture over the cheese.
Top with a second layer of sliced cheese.
Form a "moat" around the edges by inserting a spatula between the side of the pan and the mixture, then pushing towards the center, leaving about a 1/4 to 1/2-inch trough between the edge of the pan and the mixture.
Pour evaporated milk into the trough until it is slightly lower than the mixture.
Bake in 325ºF oven for 45 to 60 minutes or until the roast feels somewhat firm and the cheese is browned on the edges.
(Cover loosely with aluminum foil if the top browns too quickly).