Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, peeled and cubed (about 4 c. cooked for 7 minutes)
1 egg, slightly beaten
1/3 c. milk
1/2 c. chopped onions
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. herb seasoned stuffing
1 c. shredded Cheddar cheese
2 Tbsp. melted butter
1/2 c. herb seasoned stuffing, crushed

Preparation

Combine egg, milk, onions, soup and 3/4 cup herb seasoned stuffing; stir until blended.
Stir in eggplant; spoon into greased 1 1/2-quart casserole.
Combine remaining ingredients. Sprinkle over casserole; bake at 375\u00b0 about 30 minutes or until golden brown.