1 lg. eggplant, diced
1/3 c. milk
1 can mushroom soup
1 egg, beaten
1/2 c. onion, chopped
3/4 c. herbed stuffing
1 cheese topper

Cook eggplant. Stir milk into soup; blend in egg. Add eggplant, onion and stuffing, toss to mix. Put in greased dish.

CHEESE TOPPING:

1/2 c. herbed stuffing, finely crushed
2 tbsp. butter, melted

Toss stuffing with melted butter. Sprinkle on top of eggplant mixture. Top with 1 cup grated cheese. Bake at 350 degrees for 20 minutes.