Serves 6 to 8. Recipe is from “Cooking Up a Legacy of Faith,” contributed by Martha Simmons and Enabling Technologies.
1 large eggplant
¾ cup milk
1 (10-oz.) can cream of mushroom soup
1 egg, lightly beaten
1 medium onion, chopped
8 ozs. grated cheddar cheese
1 cup Stove Top Stuffing Mix, divided
2 tbls. butter, melted
1. Preheat oven to 350 F. Lightly spray 2½-quart baking dish with nonstick coating.
2. Peel and dice eggplant. Place in medium saucepan and add water to barely cover eggplant. Bring to boil and cook for 5-7 minutes or until tender. Drain.
3. In mixing bowl, combine milk, soup, egg, onion, cheese and the cooked eggplant. Stir in ¾ cup of the dry stuffing mix. Spoon into prepared baking dish. 4. Mix melted butter with remaining ¼ cup stuffing mix. Stir to coat then sprinkle over the top of casserole.
5. Bake for 40-45 minutes or until bubbly.