1 lg. eggplant
1 lg. onion
1 can cream of mushroom soup
2 eggs
6-8 crackers, crushed
1 tbsp. Worcestershire sauce
1 stick butter
1 c. Velveeta cheese
1 (8 oz.) can mushrooms, drained

Peel, cut up and boil eggplant until done. Mash with potato masher. Mix all ingredients into eggplant and put in greased casserole dish. Top with crushed crackers and bake 45 minutes at 350 degrees.