Peel and cube one medium to large eggplant. Boil in salted water for about 5 to 8 minutes. Place in sieve to drain. Saute one large onion. Add 3/4 to 1 pound of ground beef and brown. Season with salt and pepper. Add one can mushroom soup, 1/2 cup plus dry bread crumbs, add eggplant. Mix well, place in baking dish and top with Parmesan cheese. Bake in 350 degree oven for about an hour until bubbling well and brown.