Eggplant Dressing - cooking recipe

Ingredients

4 cups peeled cubed eggplants
1/3 cup milk
10 3/4 ounces cream of mushroom soup, undiluted (1 can)
1/2 cup chopped onion
1 1/4 cups herb seasoned stuffing mix, divided
1/4 teaspoon salt
1 tablespoon butter, melted

Preparation

Cook eggplant in boiling salted water 6-8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix, and salt, stirring well. Spoon into a lightly greased 1 quart casserole. Combine remaining 1/2 cup stuffing mix and butter; sprinkle over eggplant mixture. Bake at 350 degrees for 20-25 minutes.