Eggplant Souffle

Ingredients

• 1 large eggplant
• dash of onion powder
• dash of dill
• 12 c mushroom soup
• 13 c mayonnaise
• 1 egg
• 34 c cracker crumbs
• 14 stick butter or margarine melted
• 1 c sharp grated cheese

Directions

1. Peel eggplant and cook in boiling water 7 to 10 minutes Drain and season with dash of onion powder and dill
2. Mix remaining ingredients with 13 cup cracker crumbs and combine with eggplant
3. Put in 2-quart greased casserole
4. Sprinkle remaining cracker crumbs on top and dot with butter and dash of paprika Bake at 350 for 30 minutes or until bubbly
5. Serves 4 to 6