1 lg. eggplant, peeled and cubed (about 4 c.)
1 egg, slightly beaten
1/3 c. milk
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
3/4 c. herb seasoned stuffing mix
1 c. (1/4 lb.) Cheddar cheese, grated
2 tbsp. melted butter
1/2 c. herb seasoned stuffing mix

Cook eggplant in boiling salted water for about 7 minutes or until tender; drain. Combine egg, milk, onion, soup and 3/4 cup of stuffing mix. Stir in eggplant and spoon into a greased 1 1/2 quart casserole. Combine remaining ingredients and sprinkle over casserole. Bake at 375 degrees for about 30 minutes or until golden brown.