Eggplant Casserole
Wonderful way to use eggplant.
- 1 medium eggplant (peeled, diced and cooked in boiling salted water for 15 minutes.)
- 1/2 can golden mushroom soup
- 1/2 cup mayonnaise
- 1 egg (beaten)
- 1 grated onion
- 1 cup shredded cheese
- 3/4 cup crushed Ritz crackers
- 1 butter
- Mix soup, mayonnaise, egg, onion, and cheese with eggplant.
- Place in greased 2 qt casserole dish and cover with cracker crumbs,
- Dot with butter.
- Bake for 25 minutes at 350°F.
