| | Directions | | Peel. dice and cook eggplant in salted water for 10 to 15 minutes, then drain. Preheat oven to 350°. In a large bowl, mix the soup, mayonnaise, egg, onion and cheese with the eggplant. Place the mixture in a greased 2-quart baking dish and cover with cracker crumbs. Dot with butter. Bake for 25 minutes. |
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| Ingredients | | - |  | 1/2 a can of Golden Mushroom Soup |
| - | | 1/2 cup Mayonnaise |
| - | | 1 egg, beaten |
| - | | 1 tablespoon grated onion |
| - | | 1 cup shredded cheddar cheese |
| - | | 1 eggplant (medium) |
| - | | 15 crushed Ritz crackers |
| - | | 1 tablespoon butter |
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