1 lg. eggplant or 2 sm. eggplants, peeled and sliced
1 sm. onion, chopped
1 c. thick white sauce (see recipe below)
1/2 to 1 c. grated cheese
2 or 3 tomatoes, sliced
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 1/2 c. buttered bread crumbs
Seasoning to taste

Cook eggplant and onion in saucepan in small amount of salted water for 15 minutes or until done. Drain and arrange in a 2 quart shallow casserole. Cover with white sauce. Sprinkle with cheese. Spread tomatoes over top, cover with mushroom soup and top with bread crumbs to form a crust. Bake at 350 degrees for 30 to 40 minutes.

THICK WHITE SAUCE:

Melt 3 tbsp. butter. Stir in 3 tbsp. flour, 1/2 tsp. salt and a pinch of pepper and continue stirring until thickened and smooth. Off heat, stir in 1 cup milk. Return to heat and stir constantly with a wire whisk until thickened and smooth.