Eggplant Souffle - cooking recipe

Ingredients

1 large eggplant
dash of onion powder
dash of dill
1/2 c. mushroom soup
1/3 c. mayonnaise
1 egg
3/4 c. cracker crumbs
1/4 stick butter or margarine, melted
1 c. sharp grated cheese

Preparation

Peel eggplant and cook in boiling water 7 to 10 minutes. Drain and season with dash of onion powder and dill.
Mix remaining ingredients with 1/3 cup cracker crumbs and combine with eggplant.
Put in 2-quart greased casserole.
Sprinkle remaining cracker crumbs on top and dot with butter and dash of paprika. Bake at 350\u00b0 for 30 minutes or until bubbly.
Serves 4 to 6.