1 lg. eggplant
1 onion
2 stalks celery
1/2 stick butter
1 can cream of mushroom soup
4 oz. sharp cheese
2 eggs
1/2 c. milk
18 Ritz cheese crackers
Salt & Pepper

Peel and cube the eggplant, onion and celery. Boil in very small amount of water with salt until eggplant is soft. Drain well. Do not mash. Beat eggs lightly. Add milk, soup, salt and pepper. Stir well into this mixture crushed crackers and grated cheese. Add eggplant mixture. Pour into well buttered 2 quart casserole. Sprinkle with cracker crumbs and cheese. Bake in 350 degree oven for 30 minutes.