1 eggplant
1 c. Pepperidge Farm dressing mix
1/2 c. milk
1 onion, chopped
Butter
Grated cheese

Dice and cook eggplant in salted water until soft. Drain water off. Mix dressing mix, milk and chopped onion. Pour in casserole dish. Dot with butter. Grate cheese on top. Bake at 350 degrees for 35 minutes.