Eggplant Casserole

Ingredients:

• 4 cups diced eggplant
• 1 cup milk
• 1 can cream of mushroom soup
• 1 egg
• 1/2 cup chopped onion
• 3/4 cup bread crumbs or cracker crumbs

Topping:

• 1/2 cup cracker crumbs
• 2 Tbsp. melted butter
• grated Parmesan cheese

Directions:

Cook eggplant in salted water until tender (10 minutes); drain and stir in milk and soup. Blend in egg, onion, and bread crumbs.

Put in greased casserole. Top with mixture or cracker crumbs, butter, and grated cheese. Bake at 350 degrees F for 20-30 minutes.

By Robin from Washington, IA