Eggplant Casserole - cooking recipe

Ingredients

1/2 can mushroom soup (I used cream of chicken)
1/2 c. mayonnaise
1 egg, beaten
1 Tbsp. grated onion
1 c. shredded cheese
1 medium eggplant, peeled, diced and cooked in boiling salted water for 10 to 15 minutes
3/4 c. crushed Ritz crackers (about 15 crackers)
1 Tbsp. butter

Preparation

Mix soup, mayonnaise, egg, onion and cheese with eggplant. Place in greased 1 1/2-quart casserole (I used long flat glass dish).
Cover with cracker crumbs.
Dot with butter.
Bake for 25 minutes at 350\u00b0.