Eggplant Casserole

Directions

1. 1
   Cook eggplant in boiling salted water 6 to 8 minutes or until tender; drain and set aside.
2. 2
   Gradually stir in milk into soup. Blend in egg, eggplant, onion and 3/4 cup stuffing.
3. 3
   Pour into greased 1-quart baking dish.
4. 4
   Toss remaining one cup stuffing with butter; sprinkle over casserole.
5. 5
   Bake in a preheated 350° oven for 20 minutes.
6. 6
   Serves 6.