My Mom'S Eggplant Casserole - cooking recipe

Ingredients

1 eggplant, peeled and cubed
1 can cream of mushroom soup
1 tsp. sugar
1 c. grated Cheddar cheese
2 eggs
1/2 c. chopped onion
1 c. cracker crumbs
1/2 stick oleo, melted

Preparation

Cook eggplant in salted water until just tender.
Drain.
Add soup, eggs, sugar, onion and cheese.
Add 1/2 cup of the crumbs. Put in a casserole dish.
Pour melted oleo over top and sprinkle with other 1/2 cup crumbs.
Bake 30 minutes at 350\u00b0.