1 lg. eggplant
1/2 tsp. salt
1 (10 1/2 oz.) can cream of mushroom soup
1 onion, chopped
1 egg
1/2 stick butter, melted
2 1/2 (8 oz.) pkgs. herb stuffing mix

Peel, cube, and boil eggplant until tender; drain. Mix eggplant, salt, soup, onion, and egg in a bowl. Mix butter and stuffing mix; add half of this to eggplant mixture. Pour into a 2 quart casserole dish and top with remaining half of stuffing mix. Bake at 350 degrees for 45 minutes or until golden brown. Serves 6-8.