2 c. blanched eggplant
1 can cream of mushroom soup
6 or 7 oz. Cheddar cheese, diced, med. size
1 to 1 1/2 c. SALT-RISEN bread crumbs
1/2 tsp. sugar

Peel and cube a medium large eggplant. Cover with boiling water and simmer until most of the "bite" is gone. This usually makes it dark, but that is all right. Pour off most of the water. Mix in the other ingredients. Turn into a greased casserole and bake at 350 degrees for about 45 minutes, or until set and a little browned.

Proportions are not critical. Medium white sauce may be substituted for mushroom soup. Analyzed from a favorite item at Bailey's in Huntington forty years ago.