4 c. diced, peeled eggplant
1 can cream of mushroom soup
1/2 c. milk
1 egg, lightly beaten
1/2 c. chopped onion
1 1/4 c. herb seasoned stuffing mix
2 tbsp. melted butter
1 c. shredded sharp cheddar cheese

Cook eggplant in salted water 6 to 7 minutes; drain. Combine next 3 ingredients and mix well. Stir in 3/4 cup stuffing mix and onion. Toss with eggplant. Mix well and turn into buttered shallow baking dish. Toss remaining stuffing mix with butter and cheese and spread over top. Bake at 350 degrees for 20 minutes or until hot and bubbly and top is nicely browned.