1 med. sized eggplant peeled and cubed (approximately 6 cups)
1 1/2 c. bread crumbs
1/2 c. milk (soak bread crumbs in milk)
2 slightly beaten eggs
1/2 tsp. salt
1 c. grated cheese
1 sm. chopped onion
1 stick butter
1 can mushroom soup

Cook eggplant until tender; saute onion and eggplant together; stir in cheese while mixture is still hot. Add egg to bread, milk mixture then add this to eggplant along with soup. Turn into greased casserole dish. Bake at 400 degrees for 20 minutes. Add additional cheese to top and bake 5 minutes longer.