Eggplant Dressing

7 ingredients
1 steps

Ingredients

  • 4 cups peeled cubed eggplants
  • 1/3 cup milk
  • 10 3/4 ounces cream of mushroom soup, undiluted (1 can)
  • 1/2 cup chopped onion
  • 1 1/4 cups herb seasoned stuffing mix, divided
  • 1/4 teaspoon salt
  • 1 tablespoon butter, melted

Directions

  1. 1
    Cook eggplant in boiling salted water 6-8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix, and salt, stirring well. Spoon into a lightly greased 1 quart casserole. Combine remaining 1/2 cup stuffing mix and butter; sprinkle over eggplant mixture. Bake at 350 degrees for 20-25 minutes.

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