1 eggplant
1 c. Pepperidge Farm herb dressing bread
1 can mushroom soup
1/2 c. chopped onion
1/3 c. milk
1 egg

Peel and dice eggplant; cook in salt water. Mix all ingredients and place in buttered casserole dish.

TOPPING:

1/2 c. stuffing bread
1/2 c. grated cheese
2 tbsp. melted butter

Mix ingredients and sprinkle over casserole. Bake at 350 degrees until hot and bubbly.