Eggplant Casserole 10

1 eggplant
1 onion, chopped
1 can condensed mushroom soup
1-1/2 cups grated Cheddar cheese
Salt and pepper to taste
1/2 cup cracker crumbs

Peel and cube eggplant. Cook in very little water with salt and chopped onions. Cook until soft, drain and save liquid.

Put in layers in casserole dish:
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 350F oven.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana