1 eggplant
1 onion, chopped
1 can condensed mushroom soup
1 1/2 c. grated cheddar cheese
Salt & pepper to taste
1/2 c. cracker crumbs

Peel and cube eggplant. Cook in very little water with salt and chopped onion. Cook until soft, drain, and save liquid. Put in layers in casserole: eggplant, undiluted soup, cheese, cracker crumbs, salt and pepper. Top with cheese. Use liquid only if dry while cooking, rarely needed. Cook about 1 1/2 hours in 350 degree oven. Serves 4 to 6.