1 lg. eggplant, peeled & sliced
1 sm. onion, chopped
2 tbsp. butter
1 tsp. sugar
1 tbsp. Worcestershire sauce
1 can cream of mushroom soup
1 egg, beaten
1/3 c. soft bread crumbs
3 tbsp. Parmesan cheese

Soak eggplant in salted water for 30 minutes. Drain. Drop into boiling water; cook until tender. Saute onion in butter until transparent. Combine with eggplant, sugar, Worcestershire sauce, soup and egg. Pour into 2-quart buttered casserole, sprinkle with bread crumbs and cheese. Bake at 350 degrees for 35 to 40 minutes or until bubbly. Makes 6 servings.