Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant
chopped onion
1/3 c. milk
1 can condensed mushroom soup
1 egg, beaten
1 1/2 c. herb seasoned stuffing

Preparation

Dice large eggplant.
Chop a little onion.
Cook in salt water until tender.
Drain and mash.
Add milk, mushroom soup, egg and 1 cup stuffing.
Put in greased casserole.
Put 1/2 cup herb stuffing on top along with melted butter.
Bake 20 minutes at 350\u00b0.