Scalloped Eggplant

Name: Scalloped Eggplant
Ingredients: 1 large eggplant, diced (4 c. or more); 1 can condensed mushroom soup; 1/2 chopped onion; 1/3 c. milk; 1 egg, slightly beaten; 3/4 c. packaged herb seasoned stuffing (I use Pepperidge Farm)

6 ingredients

7 steps

Ingredients

1 large eggplant, diced (4 c. or more)
1 can condensed mushroom soup
1/2 chopped onion
1/3 c. milk
1 egg, slightly beaten
3/4 c. packaged herb seasoned stuffing (I use Pepperidge Farm)

Directions

1

Cook eggplant in boiling, salted water for 6 or 7 minutes or until tender; drain well.
2

Gradually stir milk into soup.
3

Blend in egg.
4

Add eggplant, onion and stuffing; toss lightly.
5

Turn into greased casserole (about 1 1/2 to 2-quarts).
6

Bake at 350° until bubbly or hot through, about 20 minutes.
7

Remove from oven and top with Cheese Topper.