Scalloped Eggplant

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.