Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1/2 can mushroom soup (I used cream of chicken); 1/2 c. mayonnaise; 1 egg, beaten; 1 Tbsp. grated onion; 1 c. shredded cheese; 1 medium eggplant, peeled, diced and cooked in boiling salted water for 10 to 15 minutes; 3/4 c. crushed Ritz crackers (about 15 crackers); 1 Tbsp. butter

8 ingredients

4 steps

Ingredients

1/2 can mushroom soup (I used cream of chicken)
1/2 c. mayonnaise
1 egg, beaten
1 Tbsp. grated onion
1 c. shredded cheese
1 medium eggplant, peeled, diced and cooked in boiling salted water for 10 to 15 minutes
3/4 c. crushed Ritz crackers (about 15 crackers)
1 Tbsp. butter

Directions

1

Mix soup, mayonnaise, egg, onion and cheese with eggplant. Place in greased 1 1/2-quart casserole (I used long flat glass dish).
2

Cover with cracker crumbs.
3

Dot with butter.
4

Bake for 25 minutes at 350°.