Scalloped (aubergine) Eggplant

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 large eggplant, peeled and diced
• 1/3 cup milk
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 egg, slightly beaten
• 1/2 cup onion, chopped
• 3/4 cup pepperidge farm herb stuffing or 3/4 cup breadcrumbs
• 4 ounces sharp cheddar cheese, grated

Recipe

• 1 cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
• 2 mix soup and milk in large bowl; add egg.
• 3 stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
• 4 turn into a greased 8x8" or 10x6" pan; sprinkle w/ grated cheese.
• 5 bake at 350 for 20 minutes.