Scalloped Eggplant - cooking recipe

Ingredients

1 large eggplant, diced (4 c. or more)
1 can condensed mushroom soup
1/2 chopped onion
1/3 c. milk
1 egg, slightly beaten
3/4 c. packaged herb seasoned stuffing (I use Pepperidge Farm)

Preparation

Cook eggplant in boiling, salted water for 6 or 7 minutes or until tender; drain well.
Gradually stir milk into soup.
Blend in egg.
Add eggplant, onion and stuffing; toss lightly.
Turn into greased casserole (about 1 1/2 to 2-quarts).
Bake at 350\u00b0 until bubbly or hot through, about 20 minutes.
Remove from oven and top with Cheese Topper.