Eggplant Casserole


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.

Is the eggplant peeled and diced?I assume it is boiled in water?How much-just to cover?