Ingredients:
1 large eggplants, peeled and diced
1/3 cup milk
1 (10 3/4 ounce) cans condensed cream of mushroom soup
1 eggs, slightly beaten
1/2 cup onions, chopped
3/4 cup Pepperidge Farm Herb Stuffing or 3/4 cup breadcrumbs
4 ounces sharp cheddar cheese, grated
Directions:
Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
Mix soup and milk in large bowl; add egg.
Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
Turn into a greased 8×8″ or 10×6″ pan; sprinkle w/ grated cheese.
Bake at 350 for 20 minutes.
Servings: 6-8
Time preparation: 10 min.
Time total: 30 min.