1 med. eggplant
3/4 c. cracker crumbs (18 sq.)
1/4 c. melted butter
1 sm. onion, chopped fine
1 can cream of mushroom soup, undiluted
2 eggs, well beaten
1/2 c. grated Cheddar cheese

Peel, cube and cook eggplant in boiling water until tender. Drain and mash. Add other ingredients to eggplant. Bake at 350 degrees for 30-45 minutes. (Option: Sprinkle more cheese on top before baking or just after.)