1 lg. eggplant
1/2 c. mushroom soup
1/2 c. mayonnaise
1 egg
1 onion
3/4 c. cracker crumbs
1/3 stick butter
1 c. sharp cheese, grated

Cook, drain and mash eggplant. Blend together undiluted mushroom soup, mayonnaise, beaten egg and chopped onion. Mix with eggplant. Put in buttered casserole. Cover with cracker crumbs. Dot with butter. Bake 20 minutes in a 350 degree oven.