- Cook peeled and cubed eggplant in salted boiling water till tender, about 15 minutes. Drain well and mash.
- Mix sautéed onion, pimento, pecans, herbs, eggs and half the crushed crackers and add mashed eggplant. Mix well.
- Season with salt and pepper to taste.
- Place mixture in a buttered 1-quart baking dish and top with remaining crushed crackers and the melted butter.
- Bake at 350° for 25–30 minutes.
Yields 4–6 servings.