Scalloped Eggplant - cooking recipe

Ingredients

1 large eggplant, diced (about 4 c.)
1/2 c. milk
1 egg, slightly beaten
1 can cream of mushroom soup
1 small onion, chopped
3/4 c. herb stuffing mix

Preparation

Cook eggplant until tender. Drain well and salt and pepper to taste.
Mix soup and milk; blend in egg.
Add drained eggplant, onion and stuffing mix. Toss lightly with fork.
Pour into greased baking dish. Sprinkle top with more stuffing mix and dot with butter. Bake 20 minutes at 350\u00b0.