1 lg. eggplant
1/3 c. milk
1 can mushroom soup
1 egg
1 med. onion, grated
1 c. grated Cheddar cheese
1 c. saltines or Pepperidge Farm seasoned crumbs

Dice eggplant and boil 7 minutes or until tender (in salt water). Drain. Mix milk, 3/4 cheese, soup, egg, onion, 1/2 cup crumbs and eggplant. Butter dish and sprinkle remaining crumbs, 1/4 cup cheese and bake at 350 degrees for 30 minutes.