Eggplant Casserole

By Bonnie-2

Ingredients

• 1 Large Eggplant
• 1/3 C Milk
• 1/2 C Chopped Onion
• 1 Can of undiluted Cream of Mushroom Soup
• 1/2 C of Herb Stuffing
• 3/4 C of herb Stuffing
• 1 C Shredded Cheese
• 2 Tbsp of Melted Butter

Preparation

Step 1

Preheat Oven to 375 Degrees

Cut Eggplant into slices and cook Eggplant in boiling salted water - 7 minutes or until tender

Combine Egg, Milk, Onion, Soup, and 3/4 C of Herb Stuffing mixture. Stir till blended. Stir in Eggplant slices and spoon mixture into a greased 1 1/2 quart Casserole.

Combine remaining ingredients (1/2 C of Herb Stuffing, 1 C Shredded Cheese, and 2 Tbsp of Melted Butter) and sprinkle over mixture.

Bake for 30 minutes or until golden brown.