1 eggplant
1/2 lb. chopped fresh mushrooms
3/4 c. milk or 1 can condensed cream of mushroom soup
2 beaten eggs
1 sm. onion, chopped
1 c. soft bread crumbs
1/4 c. melted butter
1/4 tsp. salt
1/8 tsp. pepper

TOPPING:

1/2 c. dry bread crumbs mixed with
2 tbsp. melted butter

Cut ends of eggplant and peel. Cut into large pieces. Boil in a small amount of salted water about 15 minutes. Drain and mash. Stir in rest of ingredients. Pour into greased 1 1/2 quart casserole. Sprinkle with topping. Bake at 350 degrees for 25-30 minutes. Makes 6 servings.