Eggplant Casserole

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1 medium sized eggplant
2-3 slices toast
1 (11 oz.) can mushroom soup
salt and pepper to taste
2 tsp. minced onion
2 eggs, beaten

Peel eggplant and cut into 1 in. pieces. Cook in salted water until just tender; drain. Mix beaten eggs, onion, salt, pepper and toast (torn into small pieces) together. Dilute soup with 1/2 c. water and add to drained eggplant. Mix all ingredients and pour into greased baking dish; cover with cracker crumbs. Pour 1/4 melted butter over this. Bake 1 hour at 350º.

Dot Campbell - Maurertown, VA