“The ONLY way I will willingly eat eggplant.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook diced eggplant in boiling salted water until tender, about 6-7 minutes. Drain.
  2. Meanwhile, stir milk into soup.
  3. Blend in egg.
  4. Add eggplant, onion and stuffing.
  5. Toss lightly to mix.
  6. Turn into greased 2 quart baking dish and cover with cheese topper:.
  7. Finely crush 1/2 cup stuffing mix and melted butter.
  8. Sprinkle over casserole.
  9. Top with 1 cup cheese.
  10. Bake at 350 for 20 minutes.

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