2 lbs. Eggplant( 2 large or 3 medium)
1 large onion
1 can Campbell Cream of Celery or mushroom soup
1/2 cup milk
2 Eggs beaten
1/4 cup melted margarine
1 cup grated sharp chedder cheese
1/2 cup dried cheese flavored french fried onions
Preheat the oven to 400*F.
Boil eggplant and onion in enough water to cover with 1 teaspoon salt for 20 minutes drain well. Mix all other ingredients add to eggplant and onion. Spray a casserole dish with Pam. Add eggplant mixture to casserol. Add the french fried onions on top the casserole the last 5 minues of baking.
Bake 45 minutes or until golden brown and bubbly.