1 eggplant
1 c. cracker crumbs
1 c. onion, chopped
1 egg
Salt and pepper, to taste
1 can cream of mushroom soup
1/2 lb. cheese, cut into sm. squares

Peel and dice eggplant. Boil in water until tender. Drain well. Add cracker crumbs, onion, egg, salt, and pepper. Mix well. Add soup and cheese. Bake at 300 degrees for 45 minutes to 1 hour.