1 lg. eggplant, peeled and diced
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/3 c. milk
1 slightly beaten egg
1/2 c. chopped onion
3/4 c. packaged herb seasoning stuffing

Cook diced eggplant in boiling water, salted, until tender. Drain. Thin soup with milk and egg, add eggplant, onion and stuffing, toss lightly and put into baking dish.

Top with mixture of finely crushed topping mix, about 1/2 cup tossed with 2 tablespoons melted butter. Top this with 1 cup shredded sharp cheese. Bake about 20 minutes in 350 degree oven or until hot.