SCALLOPED EGGPLANT

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1 large eggplant, diced (4 cups)
1/3 cup milk
1 10 1/2 ounce can condensed cream of mushroom soup
1 slightly beaten egg
1/2 cup chopped onion
3/4 cup packaged herb-seasoned stuffing
1 recipe Cheese Topper

Cook diced eggplant in boiling salted water till tender, 6 to 7 minutes; drain. Meanwhile, gradually stir milk into soup, blend in egg. Add drained eggplant, onion and stuffing; toss lightly to mix. turn into greased 10x6x1 1/2 inch baking dish.

CHEESE TOPPER:

Finely crush 1/2 cup packaged herb-seasoned stuffing; toss with 2 tablespoons melted butter or margarine; sprinkle over casserole. Top with l cup shredded sharp process American cheese. Bake in Moderate oven (350 degrees) for 20 minutes or till hot. Makes 6 to 8 servings.

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