1 med. sized eggplant
1/2 c. water
1 sm. onion
1/2 pt. sour cream
1 can mushroom soup (undiluted)
Bread crumbs
1/2 c. grated Cheddar cheese
Salt & pepper to taste
1 tbsp. butter

Peel eggplant and cut into chunks; boil eggplant and a small onion in 2 cups of water; drain. Mix butter, onion and eggplant. Also mix cheese while mixture is still warm. Pour sour cream, mushroom soup and seasoning into the eggplant mixture. Top with crackers or bread crumbs, then on crumbs put melted butter. Bake at 350 degrees about 40 minutes or until brown.