EggPlant Casserole

This recipe is from 1968 Kansas City Kansan Silver Spoon cookbook

Eggplant Casserole
Mrs. C. O. Anderson

1 eggplant
1 cup bread stuffing
1 Tablespoon onions
1 egg
1 cup milk
1 can mushroom soup

Peel and cube eggplant. Boil in salted water 6 minutes and drain. Combine with other ingredients and place in 12 x 8 x 2-inch baking dish. Cover with foil and place in refrigerator over night

                                    Topping

1/2 cup stuffing
1 cup cheese , grated

Place topping on eggplant mixture and bake 30 minutes at 350 degrees.