1 lg. eggplant, peeled and cubed
1 egg
1/2 c. cream of mushroom soup
Little onion juice or salt
1/4 c. mayonnaise
1/3 stick butter, melted
3/4 c. cracker crumbs
1 c. sharp cheddar cheese, grated
Salt and pepper to taste

Cook eggplant in boiling water 7 to 10 minutes. Drain and season. Saving some of the cracker crumbs and melted butter, mix the rest of the ingredients well. Sprinkle with saved crumbs and dot with butter. Bake in 350 degrees for 30 minutes. Serves 4 to 6.