Eggplant Casserole - cooking recipe

Ingredients

4 boiled eggs, chopped
2 c. grated cheese
2/3 can mushroom soup
1/3 can milk
1 c. eggplant, cooked
cracker crumbs, mixed with butter or oleo for top

Preparation

Mix mushroom soup and milk.
Layer in casserole dish in following order: 1/3 cup soup mixture, 1/2 eggs, 1/2 cheese, all the eggplant and other 1/2 eggs and cheese.
Cover with rest of the soup mixture.
Top with buttered cracker crumbs.
Bake in 350\u00b0 oven until brown and bubbly.