Eggplant and Cheese Casserole

Eggplant and Cheese Casserole.jpg


1 eggplant, cubed

Cheese, cut into cubes

Cracker crumbs

2 eggs, beaten

1 cup cream of mushroom soup


Peel and boil eggplant until firm. Drain and press in colander (do not mash). Place in greased casserole dish: layer of eggplant, layer of cheese, layer of cracker crumbs. Combine eggs and beat with soup, adding to casserole. Bake at 350℉ for 1 hour.