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Dilly Eggplant

Serves: 6
Total Calories: 361

Ingredients

1 eggplant large, pared and diced (about 4 cups)
1/3 cup milk
1 (10 1/2-ounce) can cream of mushroom soup
1 egg slightly beaten
3/4 cup onion chopped
3/4 cup seasoned stuffing mix Pepperidge Farm®
1/2 teaspoon dill weed dried
Cheese Topping:
1/2 cup seasoned stuffing mix Pepperidge Farm®
2 tablespoons butter or margarine, melted
1 cup sharp cheddar cheese grated

Directions:

Heat oven to 350° F. Cook eggplant in small amount of boiling salted water for 6 to 7 minutes. Drain. Meanwhile, blend milk, soup, egg, onion, 3/4 cup stuffing mix, and dill weed together. Add eggplant and toss. Turn into a greased 8-inch square baking dish. Mix together ingredients for cheese topping and sprinkle over vegetable mixture. Bake for 20 to 30 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 6
Total Calories: 361
Calories from Fat: 179

This Dilly Eggplant recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.


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