|Fine cracker crumbs||3⁄4 Cup (12 tbs)|
|American cheese slices||1⁄2 Pound|
|Canned mushroom soup||10 Ounce (1 Can)|
|Vegetable oil||2 Tablespoon (For Frying)|
1.Peel the eggplant and slice in 1/4 inch thick slices.
2.Mix the milk and egg.Beat slightly with a fork.
3.Dip eggplant slices in egg mixture & the cracker crumbs.
4.Fry at medium heat until lightly brown.Salt lightly.
5.Arrange browned slices in a 2 or 3 quart casserole dish.
6.Cut cheese slices in quarters and arrange them on top of the eggplant slices.
7.Spoon 1/2 of undiluted mushroom soup on top of the cheese.
8.Repeat the same thing for the next layer finishing with a few cracker crumbs for the topping.
9.Bake in a 350 degree oven for 20 to 30 minutes.
10 This dish may be made earlier in the day and refrigerated. In this case, reheat at 325 degrees for 45 minutes to 1 hour before serving.