1 med eggplant, peeled, cubed
1 sm. onion, coarsely chopped
10 3/4 oz. can mushroom soup
1/2 c. mayonnaise
1 c. grated American cheese
1/2 c. Pepperidge Farm dressing mix

Cook eggplant and onion in salted water until tender. Mash and mix with soup, mayonnaise, and half of the cheese. Put in 2 quart casserole and use remaining cheese and dressing mix as topping. Bake at 350 degrees until bubbly, around 30 minutes cooking time. Yield: 6 servings.