Recipe: Welcome-Home Eggplant Casserole

Welcome-Home Eggplant Casserole
rec.food.cooking/Finocchio (1999)

This casserole has the comfort tastes that I crave at least one a week.

6 cups water
1 medium eggplant, peeled and cut into 1 inch chunks
1 small onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 can condensed cream of mushroom soup
1/2 cup milk
1 egg
1 cup herb stuffing mix
2 cups (8 oz.) shredded sharp cheddar cheese, divided

Oven 350 degrees.

Combine water, eggplant, onion, salt, and pepper in a large pot. Bring to a boil over high heat.

Boil eggplant for 10 to 12 minutes or until tender. Drain and transfer eggplant and onion to a large bowl.

Add soup, milk, egg, stuffing mix, and 1 cup of the cheese. Mix well.

Spoon into 1 1/2 quart casserole dish that has been coated with nonstick cooking spray.

Sprinkle 1 cup cheese evenly over the mixture.

Bake 35 to 40 minutes or until heated through and edges are golden.