Eggplant Casserole

By McLean

Ingredients

• 6 cups water
• 1 medium eggplant, peeled and cut into 1-inch chunks
• 1 small onion, chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can cream of mushroom
• 1/2 cup milk
• 1 egg
• 1 cup herb stuffing mix
• 2 cups (8 oz.) shredded sharp Cheddar cheese, divided

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 1-1/2 quart casserole dish with cooking spray; set aside.

In a large pot, combine water, eggplant, onion, salt, pepper; bring to a boil over high heat. Allow to boil for 10 to 12 minutes, or until eggplant is tender.

Drain and transfer eggplant and onion to a large bowl. Add soup, milk, egg, stuffing mix, and 1 cup cheese; mix well. Spoon mixture into casserole dish.

Sprinkle remaining cup cheese evenly over eggplant mixture. Bake 35 to 40 minutes, or until heated through and edges are golden.