1 lg. eggplant cubed and cooked until tender
2 or 3 slices day old bread, broken in sm. pieces
Grated Cheddar cheese
Salt and pepper
Drain eggplant – add bread, eggs and seasoning and stir together. Place 1/2 in greased casserole. Sprinkle with half of cheese. Add 1/2 can of mushroom soup. Put rest of eggplant mixture into casserole and add balance of mushroom soup and cheese. Bake at 325 degrees for 20 to 30 minutes.