Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant
1 egg
2 Tbsp. milk
3/4 c. fine cracker crumbs
1/2 lb. American cheese slices
1 (10 oz.) can mushroom soup
2 Tbsp. Crisco oil

Preparation

Peel eggplant and slice in 1/4-inch thick slices.
Mix milk and egg.
Beat slightly with fork.
Dip eggplant slices into egg mixture and the cracker crumbs.
Fry at medium heat until lightly brown.
Salt lightly.
Arrange browned slices in a 2 or 3-quart casserole dish. Cut cheese slices in quarters and arrange them on top of the eggplant slices.
Spoon half of the undiluted mushroom soup on top of the cheese.
Repeat for next layer.
Finish with a few cracker crumbs for topping.
Bake at 350\u00b0 for 20 to 30 minutes.