4 c. peeled, cubed eggplant
1/3 c. milk
1 can cream of mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
1 1/4 c. herb seasoned stuffing mix, divided
1/4 tsp. salt
1 tbsp. butter, melted

Cook eggplant in boiling salted water 6-8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix, and salt, stirring well. Spoon into a lightly greased 1 quart casserole. Combine remaining 1/2 cup stuffing mix and butter; sprinkle over eggplant mixture. Bake at 350 degrees for 20-25 minutes.