1 lg. eggplant, diced (4 c.)
1/3 c. milk
1 can cream of mushroom soup (can use celery or chicken)
1 slightly beaten egg
1/2 c. onion, chopped
3/4 c. herb seasoned stuffing cubes
1 recipe cheese topping

Cook diced eggplant in boiling salted water until tender, 6 to 7 minutes. Drain. Meanwhile, gradually stir milk into soup, blend in egg, add drained eggplant, onion and stuffing and toss lightly to mix. Put into greased baking dish.

CHEESE TOPPING:

Finely crush 1/2 cup stuffing, toss with 2 tbsp. melted butter and sprinkle over casserole. Top with 1 cup shredded sharp cheese. Bake at 350 degrees for 20 minutes.