1 can cream of chicken soup
1 sm. carton sour cream
6 c. eggplant (or squash), sliced
2 c. corn bread crumbs (or 1 pkg. Stove Top Dressing - unseasoned)
1 med. onion, sliced

Boil eggplant and onion in salted water about 5 minutes; drain. Mix soup and sour cream together; add to eggplant-onion mixture. Melt 1 stick butter and add to dry crumbs. On bottom of baking dish, put 1/2 of crumbs, then all of eggplant mixture and top with remaining crumbs. Dot with butter and sprinkle on a little black pepper. Bake 30 minutes at 350 degrees.