Eggplant Casserole

Directions

1. 1
   Peel eggplant and slice in 1/4-inch thick slices.
2. 2
   Mix milk and egg.
3. 3
   Beat slightly with fork.
4. 4
   Dip eggplant slices into egg mixture and the cracker crumbs.
5. 5
   Fry at medium heat until lightly brown.
6. 6
   Salt lightly.
7. 7
   Arrange browned slices in a 2 or 3-quart casserole dish. Cut cheese slices in quarters and arrange them on top of the eggplant slices.
8. 8
   Spoon half of the undiluted mushroom soup on top of the cheese.
9. 9
   Repeat for next layer.
10. 10
    Finish with a few cracker crumbs for topping.
11. 11
    Bake at 350° for 20 to 30 minutes.