Eggplant Casserole - cooking recipe

Ingredients

1 medium-size eggplant
1 can cream of mushroom soup
butter
milk or cream (I use the soup can of milk)
crackers

Preparation

Peel and cut eggplant into cubes.
Cook in salt water until tender.
Line a baking dish with crackers.
Put alternate layers of crackers and eggplant.
Cover with cream of mushroom soup into which milk or cream is added.
Roll cracker crumbs and sprinkle on top.
Dot with butter and sprinkle with paprika.
Bake until brown.