1 lg. eggplant, peeled and diced (about 4 c.)
1/3 c. milk
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 slightly beaten egg
1/2 c. chopped onion
3/4 c. seasoned stuffing mix
1 recipe cheese topper

Cook diced eggplant in boiling water until tender; drain. Meanwhile, gradually stir milk into soup; blend in egg. Add drained eggplant, onion and stuffing. Toss lightly to mix. Turn into greased 10 x 6 x 1 1/2 inch baking dish.

CHEESE TOPPER:

1/2 c. herb seasoned stuffing mix
2 tbsp. butter, melted
1 c. shredded sharp cheese

Crush stuffing; toss with melted butter. Sprinkle over casserole. Top with cheese. Bake at 350 degrees for 20 minutes.