5 oz. golden mushroom soup (half of a 10 oz. can)
1/2 c. mayonnaise or salad dressing
1 egg, beaten
1 tbsp. grated onion
1 c. shredded cheese
1 medium eggplant, peeled, diced and cooked in boiling water for 10 to 15 minutes, then drained
3/4 c. crushed Ritz crackers
1 tbsp. butter

Preheat oven to 350°F. In a large bowl, mix the soup, mayonnaise, egg, onion and cheese with the cooked and drained eggplant. Put mixture in a greased 1 1/2-quart baking dish and cover with cracker crumbs; dot with butter.

Bake for 25 minutes.

Double this for a different dish at your next potluck!