1 med. eggplant
1 box herb Stove Top stuffing
1 med. onion
1 can cream of mushroom soup
1/4 c. evaporated milk
1/2 stick butter
1 c. sharp cheddar cheese
Mozzarella cheese sliced
3/4 c. water

Peel eggplant. Dice into 1/2 inch cubes and boil for 7 minutes. Drain eggplant. Combine mushroom soup, milk, and water in saucepan. Heat on medium until almost boils. Add butter and cheddar cheese. Open Stove Top. Stir herb seasoning into sauce. Saute onion and mix in bread crumbs in separate bowl. Grease 1 1/2 quart casserole. Put 1/2 bread crumb mixture on bottom layer, then 1/2 eggplant, then 1/2 sauce. Repeat layers. Bake 35 minutes at 350 degrees. Remove from oven, top with Mozzarella slices and bake 5 more minutes.