Scalloped Eggplant - cooking recipe

Ingredients

1 large eggplant, pared and sliced 1/2-inch
1 can cream of mushroom soup
1/3 c. milk
1 slightly beaten egg
1/2 c. chopped onion
3/4 c. herb seasoned dry stuffing mix (I use Pepperidge Farm brand)
1/2 c. crushed stuffing mix (for topping)
2 Tbsp. melted margarine (for topping)

Preparation

In a deep bowl, salt and stack slices of eggplant. Place plate on top and let set for an hour or so. Then drain and rinse and dice. Cook in boiling water for 6 to 7 minutes. Drain. Meanwhile, stir milk into soup; blend in egg. Add drained eggplant, onion and stuffing. Toss to mix. Turn into greased baking dish 10 x 6.