Peel slice and boil eggplant for 15 minutes. (Until tender) and drain.
Preheat oven to 350 degrees.
Divide cracker crumbs, cheese and butter in half. To eggplant add eggs and milk. House seasoning, and half the crumbs, cheese and butter. Mix well; pour into baking dish.
Top with remaining half of the crumbs, cheese and butter.
Bake for 20 to 30 minutes.