1 lg. eggplant (drained) 5 c.
1/3 c. milk
1/2 c. chopped onions
3/4 c. herb seasoning stuffing
1 can cream of mushroom soup
1 egg, slightly beaten

Cook egg plant in salted boiling water until just tender. Do not overcook. Mix soup, milk and egg. Add eggplant, onion and stuffing. Toss slightly. Turn into greased casserole dish. Top with 1/2 cup stuffing, 2 sharp shredded cheese. Bake in moderate oven (350 degrees) for 30 minutes.