1/2 c. golden mushroom soup
1/2 c. mayonnaise
1 egg, beaten
1 tbsp. grated onion
1 c. shredded cheese
1 med. eggplant, peeled, diced, and cooked in boiling salted water (15 minutes)
15 Ritz crackers, crushed
1 tbsp. butter

Mix soup, mayonnaise, egg, onion, and cheese with eggplant. Place in greased 1 1/2-quart casserole. Cover with cracker crumbs. Dot with butter. Bake at 350 degrees for 25 minutes. Serves 6.