Cheese-topped Scalloped Eggplant

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cole Estate in Dallas, Texas in 1992. Another tried and true delight worth bragging about.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 large eggplant diced
 * ⅓ cup milk
 * 10½ ounce can condensed cream of mushroom soup
 * 1 slightly beaten egg
 * ½ cup chopped white onion
 * ½ cup packaged herb-seasoned stuffing

Topping

 * ½ cup packaged herb-seasoned stuffing
 * 2 tablespoons melted butter
 * 1 cup grated sharp cheese

Directions

 * 1) Cook diced eggplant in boiling salted water until tender.
 * 2) Drain then gradually stir milk into soup and blend in egg.
 * 3) Add drained eggplant, onion and stuffing.
 * 4) Toss lightly to mix.
 * 5) Turn into greased baking dish.
 * 6) For topping crush stuffing and toss with 2 tablespoons melted butter and sprinkle over eggplant mixture.
 * 7) Top with cheese then bake at 350°F for 20 minutes.