1 eggplant
1 c. heavy white sauce
1/2 c. grated cheese
2 tomatoes, sliced
1 1/2 c. dry buttered crumbs
1 c. mushroom soup
1 tsp. minced onion

Peel the eggplant and cut into cubes. (About 3 cups of eggplant needed.) Cook in salted water for 15 minutes. Drain. Turn into casserole. Add onion and white sauce and pour over eggplant. Sprinkle with cheese, arrange peeled tomato slices over the top and add undiluted mushroom soup. Cover with crumbs and bake in oven at 350 degrees until nicely browned, about 25 minutes.

This makes a wonderful 1 dish meal with the addition of 1 1/2 pounds browned ground beef, drained. Place the meat after the white sauce and continue with the recipe.