Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 4 c. diced eggplant, peeled and mashed; 1/3 c. milk; 1 can cream of mushroom soup; 1 egg, slightly beaten; 1/2 c. chopped onion; 1 1/2 c. herb seasoned stuffing mix; 2 Tbsp. melted butter; 1 c. shredded sharp cheese

8 ingredients

7 steps

Ingredients

4 c. diced eggplant, peeled and mashed
1/3 c. milk
1 can cream of mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
1 1/2 c. herb seasoned stuffing mix
2 Tbsp. melted butter
1 c. shredded sharp cheese

Directions

1

Cook eggplant in boiling water for 6 or 7 minutes; drain well. Combine milk, soup and egg in a large bowl; mix well.
2

Add eggplant, onion and 3/4 cup of stuffing; toss lightly.
3

Turn into greased baking dish.
4

Finely crush remaining stuffing mix with butter.
5

Sprinkle over eggplant.
6

Top with cheese.
7

Bake for 20 minutes at 350°.