1 large eggplant
1 can mushroom soup
1/4 can water
1 1/2 cups Italian breads crumbs
1/2 cheddar cheese
Italian seasoning and salt,pepper to taste
Preheat oven to 350 degrees. Peel eggplant and slice 1/4 thick. Cot into even chunks. Blanch in boiling water for 2 minutes and drain. Mix soup and water together. Line a 6×9 oven dish with bread crumbs,layer eggplant,soup,and bread crumbs and cheese.Sprinkle seasoning between each layer also. Pepeat until dish is full. Bake for 1 hour.