Baked Eggplant - cooking recipe

Ingredients

2 medium eggplants
1 (No. 2) can tomatoes
1/2 c. sharp cheese
dash of Worcestershire sauce
2 beaten eggs
1 can mushroom soup
salt and pepper
2 Tbsp. celery, chopped
1 Tbsp. onion, chopped
1/4 c. Ritz crackers, crumbled

Preparation

Peel eggplant and cut into cubes.
Add tomatoes to raw eggplant and cook slowly in saucepan until tender.
Remove from heat and add other ingredients using enough crackers to take up moisture.
Bake in large casserole in a 350\u00b0 oven for about 45 minutes.
Serves 6.