Scalloped Eggplant - cooking recipe

Ingredients

1 medium size eggplant, sliced, peeled and diced into 1-inch cubes
1 to 1 1/2 c. cracker crumbs
1 can cream of chicken or mushroom soup
1 beaten egg
salt and pepper

Preparation

Cook eggplant until tender in 1/2 cup water.
Add milk to moisten cracker crumbs.
Add soup and eggplant.
Add egg, salt and pepper.
Mix together; put in a greased casserole.
Dot thickly with butter or margarine.
Bake at 350\u00b0 until done and lightly browned.