1 lg. eggplant; peeled, cooked, drained & seasoned
1.2 can cream of mushroom soup
1/2 c. mayonnaise
1 egg, beaten
1 onion, finely chopped
3/4 c. cracker crumbs or bread crumbs
1/3 stick butter
1/2 c. grated cheese

Cook and mash eggplant. Mix with soup (undiluted), beaten egg, onion, salt and mayonnaise. Pour into buttered casserole. Cover with crumbs. Dot with butter and cheese. Bake at 350 degrees for 15 to 20 minutes.