Eggplant Casserole

6 cups water

1 medium-sized eggplant, peeled and cut into 1-inch chunks

1 small onion, chopped

1 teaspoon salt

1/4 teaspoon black pepper

1 (10 -ounce) can condensed cream of mushroom soup

1/2 cup milk

1 egg

1 cup herb stuffing mix

2 cups (8 ounces) shredded sharp Cheddar cheese, divided

1.Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray; set aside.

2.In a large pot, combine water, eggplant, onion, salt, and pepper; bring to a boil over high heat. Allow to boil for 10 to 12 minutes, or until eggplant is tender.

3.Drain and transfer eggplant and onion to a large bowl. Add soup, milk, egg, stuffing mix, and 1 cup cheese; mix well. Spoon mixture into casserole dish.

4.Sprinkle remaining 1 cup cheese evenly over eggplant mixture. Bake 35 to 40 minutes, or until heated through and edges are golden.