1 lg. eggplant, cooked and diced
1 (10 1/2 oz.) can mushroom soup
1/2 c. milk
1 egg
Dash of pepper
1 sm. chopped onion
1/4 tsp. salt
2 c. herb stuffing

Cook eggplant. Mash. Mix soup, milk, onion, egg, salt and pepper; add to eggplant. Add 1 cup of stuffing. Toss. Pour into 2 quart casserole dish. Sprinkle remaining stuffing on top and dot with butter. Bake 30 minutes in 350 degree oven. Serves 6.