1 lg. eggplant
1/3 c. milk
1 can cream mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
3/4 c. herb stuffing mix

TOPPING:

1 c. grated cheese
2 tbsp. melted butter
1/2 c. stuffing mix

Cube eggplant and cook in salty water for 7 minutes; drain well.

Stir milk in soup. Blend in egg.

Add eggplant, onion and stuffing. Toss lightly.

Pour into greased baking dish.

TOPPING: Combine topping ingredients. Sprinkle on top.

Bake 20 to 30 minutes at 350 degrees.