1 med. eggplant, diced, cook in salted water for 6 minutes
Cream of mushroom soup
1/3 c. milk
1 lightly beaten egg
1/2 c. chopped onion
3/4 c. Pepperidge Farm seasoned stuffing

Mix soup with milk and egg. Stir in onion and stuffing. Toss with well-drained eggplant. Turn into baking dish. On top, add:

1/2 c. stuffing
2 tbsp. butter
1 c. shredded Cheddar cheese

Bake at 350 degrees for 20 minutes.