4 c. diced eggplant
1/3 c. milk
1 beaten egg
1 can mushroom soup
1/2 c. chopped onion
3/4 c. Pepperidge Farm light bread stuffing

Cook eggplant in salted boiling water. Drain. Gradually add milk to soup, blend in egg. Add eggplant, onion and stuffing. Toss lightly. Use greased pan.

CHEESE TOPPING: 1/2 cup stuffing, crushed. Toss with 2 tablespoons melted butter. Sprinkle over casserole. Top with one cup sharp cheese, grated. Bake at 350 degrees for 20 minutes.