Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 5 oz. golden mushroom soup (half of a 10 oz. can); 1/2 c. mayonnaise or salad dressing; 1 egg, beaten; 1 Tbsp. grated onion; 1 c. shredded cheese; 1 medium eggplant, peeled, diced and cooked in boiling water for 10 to 15 minutes, then drained; 3/4 c. crushed Ritz crackers; 1 Tbsp. butter

8 ingredients

1 steps

Ingredients

5 oz. golden mushroom soup (half of a 10 oz. can)
1/2 c. mayonnaise or salad dressing
1 egg, beaten
1 Tbsp. grated onion
1 c. shredded cheese
1 medium eggplant, peeled, diced and cooked in boiling water for 10 to 15 minutes, then drained
3/4 c. crushed Ritz crackers
1 Tbsp. butter

Directions

1

Preheat oven to 350°. In a large bowl, mix the soup, mayonnaise, egg, onion and cheese with the cooked and drained eggplant. Put mixture in a greased 1 1/2-quart baking dish and cover with cracker crumbs; dot with butter. Bake for 25 minutes.