1 lg. eggplant
1 sm. stalk celery, chopped
1 sm. onion, chopped
1 can mushroom soup
1 med. sized cut mushrooms
3 well beaten eggs
1 tsp. salt
1 tsp. pepper
1 sm. jar cut up pimento
1/2 lb. grated cheese

Peel eggplant and cut in pieces. Cook with onion, celery, salt and pepper. Drain and mash. Add soup and beaten eggs. Add remaining ingredients. Pour into greased casserole dish. Sprinkle a handful of cracker crumbs and bake at 350 degrees for 40-45 minutes. Remove from oven and add grated cheese and sprinkle with butter. Put back into oven to melt cheese.