1 lg. eggplant
1 sm. onion, chopped fine
2 tbsp. butter
1 tsp. sugar
1 can cream of mushroom soup
1 egg, beaten
1/3 c. bread crumbs
3 tbsp. grated cheese

Peel and slice eggplant and soak 30 minutes in salt water; drain and drop into boiling water. Cook until tender. Cook onion in butter until tender, but not brown.

Combine eggplant, onion, sugar, mushroom soup, and egg. Pour into a 1-quart baking dish; sprinkle with bread crumbs and cheese. Bake at 350 degrees for 45 minutes. Serves 6 to 8.