1 lg. eggplant
1 tbsp. onion, chopped
1/2 stick butter
1/2 can milk
1/2 c. cracker crumbs
1 can mushroom soup
1/2 tsp. salt, pepper and paprika

Cut eggplant in halves lengthwise and scoop out the pulp, leaving shells 1/4 inch thick. Place shells in cold water. Combining chopped eggplant with onion, butter, salt, pepper, paprika, milk and mushroom soup. Heat until boiling hot. Drain shells and fill with mixture. Sprinkle cracker crumbs over top. Bake at 350 degrees for 45 minutes.