Eggplant Casserole    

Preheat oven 350 degrees

1/2 can golden mushroom soup

1/2 cup mayonnaise

1 egg beaten

1 TBSP grated onion

1 cup shredded cheese

1 medium eggplant , peeled diced and cooked in boiling water for 15 minutes

1 TBSP butter  

3/4 cup crushed Ritz Crackers (about 15 crackers)  

Mix soup, mayo, egg, onion and cheese with eggplant.

Put in greased 1 1/2 qt. casserole cover with cracker crumbs dot with butter.

Bake 30 minutes at 350 degrees. Serves 5