My Eggplant Casserole - cooking recipe

Ingredients

1 box Stove Top stuffing
1/4 stick margarine
1 egg
1 large eggplant, cleaned and diced
1 large onion
1 can cream of mushroom soup
2 c. Cheddar cheese, shredded
1/2 c. milk or 1 small can milk

Preparation

Cook eggplant in salted water until tender; drain.
In mixing bowl, pour stuffing, melted margarine, slightly beaten egg, eggplant and sauteed onion (or chopped and boiled in eggplant salted water).
Mix the cream of mushroom soup in milk of choice with 1/2 of the cheese.
Pour into casserole dish; top with remaining cheese.
Bake at 325\u00b0 for 1 hour.