Miss Ellie'S Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 large eggplant (peeled and cubed)
1 large onion
8 ounces sharp cheddar cheese (crumbled)
2 eggs
1 (10 1/2 ounce) can cream of mushroom soup
1 teaspoon Worcestershire sauce, sause
1/2 cup butter
2 cups cracker crumbs (I use Ritz)

Preparation

boil or steam eggplant until soft.
Drain well and mash.
In seperate bowl,mix next 4 ingredients, then add eggplant mixture.
In a buttered casserole dish, beginning with crackers, layer eggplant and crackers, ending with crackers.
Dot with butter on top.
350 oven 1 hour or until golden browned on top.