1 eggplant or about 2 lbs. yellow squash
1 can cream of mushroom soup
2 eggs
1/2 c. diced onion
1 c. grated cheddar cheese
1/2 c. cracker crumbs (Ritz or Saltine)
1/4 stick butter

Peel and cut eggplant/squash in cubes or slices and boil in slightly salted water until tender; drain. Add soup, eggs, and onion. Place a layer of this mixture in 1 1/2 quart casserole. Cover with half the cracker crumbs and all of the cheese. Add another layer of mixture and cover with remaining crumbs. Top with butter and bake at 325 degrees for 45 minutes to 1 hour.