1 med.-lg. eggplant, cut small
1 can cream of chicken soup
8 oz. sour cream
8 oz. Pepperidge Farm herb stuffing mix
1/2 c. butter
1/2 c. shredded Mozzarella cheese
1 (2 oz.) can mushroom bits

Saute onion and egg plant. Combine it with soup and sour cream in bowl and mix well; set aside. Blend herb stuffing mix with butter.

Line bottom of casserole or baking dish with stuffing mixture. Fill with vegetable mixture. Top with cheese. Bake at 350 degrees for 20 minutes.