Scalloped (Aubergine) Eggplant - cooking recipe

Ingredients

1 large eggplant, peeled and diced
1/3 cup milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 egg, slightly beaten
1/2 cup onion, chopped
3/4 cup Pepperidge Farm Herb Stuffing or 3/4 cup breadcrumbs
4 ounces sharp cheddar cheese, grated

Preparation

Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
Mix soup and milk in large bowl; add egg.
Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
Turn into a greased 8x8\" or 10x6\" pan; sprinkle w/ grated cheese.
Bake at 350 for 20 minutes.