1 lg. eggplant, diced (about 4 c.)
1/3 c. milk
1 can cream of mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
3/4 c. seasoned bread crumbs

TOPPING:

1/2 c. seasoned bread crumbs
1 c. grated sharp American cheese
2 tbsp. melted butter

Cook eggplant in boiling water until tender and drain. Stir milk into soup and blend into egg. Add eggplant, onion and bread crumbs. Toss slightly and pour into greased baking dish. Toss ingredients for topping and sprinkle over top. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.