Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, peeled and diced
1/3 c. milk
1 can cream of mushroom soup
2 eggs, slightly beaten
1/2 c. chopped onions
3/4 c. Pepperidge Farm cornbread stuffing mix
2 Tbsp. butter or margarine
1 c. shredded Cheddar cheese

Preparation

Cook eggplant in boiling salted water approximately 7 minutes. Drain.
Gradually stir milk into soup, blend in egg.
Add drained eggplant, onion and stuffing mix.
Toss lightly to mix.
Pour into greased baking dish.