1 medium eggplant
20 Saltines, crushed
1/4 pound longhorn cheese, grated
1/2 onion, chopped
1 can cream of mushroom soup
1 egg
Peel and cube eggplant and boil with onion until tender, about 5 minutes; drain. Mix saltines, egg and soup with eggplant and 1/2 of grated cheese. Put in small buttered dish. Put remaining cheese on top and bake at 350F, about 45 minutes.
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