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Categories:Viewed: 81 - Published at: 6 years ago
Ingredients
- 1 large eggplant
- 1 1/2 c. grated cheese
- 1 c. chopped onion
- 1 stick butter
- 1 can cream of mushroom soup
- 1 c. cracker crumbs
Method
- Peel and cube eggplant.
- Boil in salted water until tender; drain.
- Brown onions in 1/2 stick butter.
- In casserole dish, combine eggplant, 1 cup grated cheese, onions and soup mix; mix well.
- Top with cracker crumbs.
- Pour remaining butter over cracker crumbs.
- Bake for 20 minutes at 350°.