Scalloped Eggplant - cooking recipe

Ingredients

2 small eggplant
1/2 c. onions
4 Tbsp. butter or margarine
4 Tbsp. flour
1 can cream of mushroom soup
1 c. milk
toasted bread crumbs or crackers

Preparation

Peel eggplant and cut in chunks.
Boil in salt water 20 minutes; drain.
Cook onions in 4 tablespoons butter or margarine. When tender, blend in flour and add a can of cream of mushroom soup and 1 cup milk, stirring constantly until it boils.
Boil 1 minute.
Add eggplant and pour into 10 x 6 x 2-inch pan.
Cover with toasted bread crumbs or crackers.
Dot with butter or margarine.
Bake in 420\u00b0 oven for 20 minutes.