Scalloped Eggplant

6 ingredients
7 steps

Ingredients

  • 1 large eggplant, diced (or 4 c.)
  • 1 can cream of mushroom soup
  • 1 egg, slightly beaten
  • 1/2 c. chopped onion
  • 3/4 c. herb stuffing mix
  • grated cheese for topping

Directions

  1. 1
    Cook eggplant until tender.
  2. 2
    Drain well.
  3. 3
    Stir milk into soup. Blend in egg.
  4. 4
    Add drained eggplant, onion and stuffing mix. Toss lightly.
  5. 5
    Pour into greased baking dish.
  6. 6
    Top with shredded cheese.
  7. 7
    Bake at 350° for 20 to 25 minutes.

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