Baked Eggplant - cooking recipe

Ingredients

1 large eggplant, cut into cubes
1 - 2 pound can tomatoes
1/2 cup grated sharp cheese
1/2 stick butter
dash worcestershire sauce
2 eggs beaten
1 can mushroom soup
salt & pepper
Ritz crackers, crushed enough to take up moisture

Preparation

Adds tomatoes to cubed eggplant, cook slowly until tender, remove from heat. Add remaining ingredients. Use just enough Ritz crackers to take up moisture. Bake in oven at 325\u00b0 - 350\u00b0 for 45 minutes.