2 med. eggplant
1 can cream of chicken or cream of mushroom soup
1 (8 oz.) pkg. cream cheese, softened
15 to 20 saltine crackers, crushed
1 lb. mild Cheddar cheese

Peel eggplant and slice 1/4 inch thick. Cool in salted water until tender. Drain but reserve liquid. Combine soup and cream cheese; set aside. In an 8 inch slightly greased casserole, layer 1/2 of the eggplant, cracker crumbs, soup mixture, and cheese. Repeat layers, ending with cheese. Spoon 4 to 5 tablespoons of eggplant liquid into casserole. Bake at 350 degrees for 30 to 45 minutes or until bubbly.