2 large eggplants
1/2 stick of butter
1/2 cup of milk
1 can of condensed cream of mushroom soup
2 eggs, beaten
1 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of cracker crumbs, mixed with 2 tablespoons of melted butter


Peel and slice the eggplant. Put the eggplant slices into a 2 quart pot with water, just enough to cover and 2 teaspoons of salt and cook until tender, about 15 minutes. Stir often, to cook evenly. Drain. Add the butter, soup, milk, eggs, salt, and pepper, stirring well to mix. Pour into a 1 1/2 quart baking dish. Sprinkle the buttered cracker crumbs over the eggplant mixture. Bake at 375ºF. on the lower rack for about 30 minutes. Serves 6