A great casserole for Thanksgiving. No one would know eggplant is in this recipe. It is a creamy vegetable casserole with a crunchy topping.
- 1 large eggplant, peeled and diced
- 1/2 c cream of mushroom soup
- 1/4 c finely chopped onion
- 1/3 c mayonnaise
- 3/4 c cracker crumbs
- 1 egg beaten
- 4 T melted butter
- 1 c shredded sharp cheddar cheese
Cook eggplant in boiling water for 7-10 minutes, drain and season. Mix all ingredients, reserving some butter and crumbs for the top. Bake at 350 degrees for 30 minutes.