Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, diced and cooked
1 (10 1/2 oz.) can cream of mushroom soup
1/3 c. milk
1 small onion, chopped
1 egg
1/4 tsp. salt
dash of pepper
2 c. herb stuffing

Preparation

Cook eggplant;\tmash.
Mix
soup,
onion, egg, salt and pepper; add
to
eggplant.\tAdd
1 cup of herb stuffing; toss. Pour into
casserole dish.\tSprinkle remaining stuffing on top and dot with butter.
Bake at 350\u00b0 for 30 minutes.