1 lg. eggplant peeled and diced
1/2 c. chopped onion
3/4 c. dressing cubes
1 can cream of mushroom soup
1/3 c. milk
1 egg, slightly beaten
Grated American cheese

Cook eggplant in boiling water for 6 to 7 minutes, drain. Place eggplant, onion and bread cubes in a baking dish. Mix soup, milk and egg; pour over eggplant. Sprinkle cheese over top. Bake for 20 to 25 minutes at 350 degrees. Yield: 8 servings.