Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant
16 unsalted saltines, crumbled
1 can cream of mushroom soup
1/2 c. milk
1 to 2 c. cheese (to top)
4 pats butter

Preparation

Peel and dice the eggplant. Boil in water until tender, then drain. Mix crumbled saltines, soup and milk. Add eggplant. Pour into buttered casserole dish. Cover with cheese and pats of butter. Bake at 450\u00b0 for 20 minutes.