1 med. eggplant
3/4 c. cracker crumbs
2 eggs, well beaten
1/4 c. melted butter
1 sm. onion, chopped
1 can cream of mushroom or celery soup

Peel and dice eggplant; cook in boiling water until tender. Drain; mash and add to butter, cracker crumbs, onion, eggs, and soup. Bake uncovered in a casserole dish for 30 minutes at 350 degrees, or until mixture has set. Test as you would for custard. May be prepared a day ahead, and refrigerated. If cold, bake at least 1 hour.