1 eggplant (if very sm., use 2)
3/4 c. butter
1 sm. onion
1 can cream of mushroom soup
1 1/2 c. Ritz crackers

Peel and cut up eggplant; cover with water and weigh down. Boil about 20 minutes. Drain well.

Mix together mushroom soup, melted butter, crumbled Ritz crackers, chopped onion and eggplant. Cover with Ritz crackers, crushed. Bake at 350 degrees until light golden brown.