1 lg. eggplant, diced (4 c.)
1/3 c. milk
1 (10 1/2 oz.) mushroom soup
1 slightly beaten egg
1/2 c. chopped onion
1 c. packaged herb seasoned stuffing

Cook diced eggplant in boiling, salted water 6-7 minutes. Stir milk into soup. Add egg and drained eggplant, onion and stuffing. Toss lightly to mix.

Turn in greased baking dish. Top with 1/2 cup crushed stuffing mix. Toss with 2 tablespoons melted butter, sprinkle over casserole. Top with 1 cup shredded process American cheese. Bake 20 minutes in 350 degree oven.