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Categories:Viewed: 11 - Published at: 7 months ago
Ingredients
- 4 c. peeled, cubed eggplant
- 1/3 c. milk
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1 egg, slightly beaten
- 1/2 c. chopped onion
- 1 1/4 c. herb-seasoned stuffing mix, divided
- 1/4 tsp. salt
- 1 Tbsp. butter or margarine, melted
Method
- Cook eggplant in boiling salted water 6 to 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° for 20 to 25 minutes.
