RecipesFromScratch.com - Scalloped Eggplant Recipe

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Scalloped Eggplant

1 large eggplant diced (about 4 cups)
1/2 cup of milk
1 can of cream of mushroom soup
1 slightly beaten egg
1/2 cup of chopped onion
3/4 cup of packaged herb seasoned stuffing
1 Recipes for cheese topper

Cook the diced eggplant in boiling salted water until tender, 6 -7 minutes, drain. Stir milk into soup, blend in egg. Add drained eggplant, onion and stuffing. Toss lightly to mix. Turn into 10 x 6 x 1 1/2 inch baking dish. For cheese topper finely crush 1/2 cup of herb seasoned stuffing. Toss with 2 tablespoons of melted butter or margarine. Sprinkle over casserole. Top with 1 cup of shredded sharp America processed cheese. Bake for 20 minutes in 350ºF. May be frozen.

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