Eggplant Casserole - cooking recipe

Ingredients

4 c. diced eggplant, peeled and mashed
1/3 c. milk
1 can cream of mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
1 1/2 c. herb seasoned stuffing mix
2 Tbsp. melted butter
1 c. shredded sharp cheese

Preparation

Cook eggplant in boiling water for 6 or 7 minutes; drain well. Combine milk, soup and egg in a large bowl; mix well.
Add eggplant, onion and 3/4 cup of stuffing; toss lightly.
Turn into greased baking dish.
Finely crush remaining stuffing mix with butter.
Sprinkle over eggplant.
Top with cheese.
Bake for 20 minutes at 350\u00b0.