Puffy Eggplant Casserole - cooking recipe

Ingredients

1/2 c. mushroom soup
1/3 c. mayonnaise
1 egg
onion juice to taste
1 large eggplant
3/4 c. cracker crumbs
1/3 stick butter or margarine melted
salt and pepper to taste
1 c. sharp cheese, grated

Preparation

Peel and dice eggplant.
Cook in boiling water 7 to 10 minutes. Drain and season with salt, pepper and onion juice.
Mix all ingredients using only half of cracker crumbs.
Pour into a 2-quart casserole.
Put remaining crumbs on top.
Dot with butter. Bake at 350\u00b0 for 30 minutes.
Serves 6.