1 lg. egg plant
1/2 c. cream of mushroom soup
1/3 c. mayonnaise
1 egg
1 tbsp. grated onion
1/3 stick butter, melted
3/4 c. cracker crumbs, Ritz
1 c. grated cheese

Peel, slice, and boil eggplant for 7 to 10 minutes. Drain and mash. Mix all ingredients, saving 1/2 of the cracker crumbs for top. Pour a little more butter over the top of the cracker crumbs. Bake 30 minutes at 350 degrees.