1 medium size eggplant (1 1/2 to 2 c.), cooked
4 eggs
1 1/2 c. Pet milk
1 tsp. salt
1/4 tsp. pepper
1/4 lb. cracker, crushed
1 stick butter
1 can Cheddar cheese soup

Peel and dice eggplant; put in salted water for 20 minutes; drain and rinse. Add fresh water and cook until tender and color changes. Beat eggs and drained eggplant, milk, salt, pepper, 1/2 of crackers, 1/2 butter, and 1/2 soup. Pour into greased casserole; pour remaining soup and crackers, butter (crackers on top). Bake approximately 1 hour, 350 degrees.