Scalloped Eggplant - cooking recipe

Ingredients

1 large eggplant, diced
1/3 c.milk
1 can condensed cream of mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
3/4 c. packaged herb seasoned stuffing
1 recipe Cheese Topper

Preparation

Cook diced eggplant in boiling, salted water until tender, 6 to 7 minutes; drain.
Gradually stir milk into soup, blend in egg. Add drained eggplant, onion and 1/4 cup stuffing; toss lightly to mix.
Turn into greased 10 x 6 x 1/2-inch baking dish.