Scalloped Eggplant - cooking recipe

Ingredients

1 large eggplant, diced (or 4 c.)
1 can cream of mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
3/4 c. herb stuffing mix
grated cheese for topping

Preparation

Cook eggplant until tender.
Drain well.
Stir milk into soup. Blend in egg.
Add drained eggplant, onion and stuffing mix. Toss lightly.
Pour into greased baking dish.
Top with shredded cheese.
Bake at 350\u00b0 for 20 to 25 minutes.