Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant, peeled and diced
1 can cream of mushroom soup (undiluted)
1 can sliced mushrooms
1 c. grated Cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
3/4 stick butter or margarine

Preparation

Boil diced eggplant 30 minutes or until tender in salty water. Mix together eggplant, soup, mushrooms, cheese and 1/4 cup grated onion.
Top with buttered Town House cracker crumbs.
Bake at 375\u00b0 for 20 to 30 minutes.