1 lg. eggplant, diced
1/2 c. onion, diced
3/4 c. herb seasoned & stuffing
(Or crushed crackers & poultry seasoning)
1/2 c. milk
1 can cream of mushroom soup
1 egg, beaten slightly
Grated cheese or crushed potato chips

Cook eggplant until barely tender, drain water. Add onion. Blend egg, milk, soup and add to eggplant and onion. Add stuffing or crackers and seasoning. Turn into casserole dish greased with bacon fat or sprayed. The bacon adds flavor. Top with grated cheese or crushed potato chips. Bake at 350 degrees or 325 degrees for glass dish, 35-40 minutes. Delicious.