Eggplant Jeanette - cooking recipe

Ingredients

1/2 c. golden mushroom soup
1/2 c. mayonnaise
1 beaten egg
1 Tbsp. grated onion
1 medium eggplant
3/4 c. crushed Ritz crackers (15 crackers)
1 Tbsp. butter

Preparation

Peel, dice and cook eggplant in salted water.
Mix soup, mayonnaise, egg, onion and cheese with eggplant.
Place in greased casserole and cover with cracker crumbs.
Dot with butter and bake at 350\u00b0.
(The more we ate the better we liked it.)