from darlene kossman made oct 1 1996 dorthy christensen
Ingredients:
1 eggplant
1/4 cup butter, melted
3/4 cup cracker crumb
1 onion
2 eggs
1 (10 1/2 ounce) can cream of mushroom soup
Directions:
1. peel and dice eggplant 2. cook eggpant until tender 3. mash 4. add 1/2 cup cracke crumbs 5. onion diced fine 6. rest of ingredients 7. sprinkle rest of cracker crumbs on top 8. bake uncovered 350 for 30 minutes.
