1 lg. eggplant
1/3 c. milk
1 (10 3/4) oz. can mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
1 1/4 c. herb seasoned stuffing mix
2 tbsp. melted butter
1 c. shredded American cheese

Cook diced eggplant in boiling, salted water for 6 to 7 minutes until tender. Blend milk and soup. Add egg, eggplant, onion and 3/4 cup stuffing mix. Toss lightly. Turn into greased 6 x 10 x 1 1/2 inch dish. Crush remaining stuffing mix (1/2 cup). Toss with butter and sprinkle over eggplant mixture. Top with cheese. Bake at 350 degrees for 20 minutes or until heated through. Yield: 6 to 8 servings.