Eggplant Casserole

1 lb. eggplant, peeled and diced
3 medium onions, chopped
1 egg, beaten
2 tea. salt
1 tea. Pepper
2 tbsp. butter
1 c. sour cream
1 c. grated cheese (your choice)
(for the cheese we always used american cheese from cutspring deli :P)

1. Preheat oven to 350F. Grease a 1 1/2-quart baking dish.
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Bake 45 minutes.