1 eggplant
2 tsp. butter
2 tsp. chopped onion
1 c. cracker crumbs
1 can mushroom soup

Dice and boil eggplant in salted water. Melt butter and add to drained eggplant, then add onion, crumbs, and soup. Top with buttered crumbs. Bake at 350 degrees for 1 hour.