Eggplant Casserole

Ingredients

• 3 to 4 medium eggplants
• 1 egg beaten can use Egg Beaters
• 1 c milk
• 1 c bell pepper chopped
• 1 c onion chopped
• 1 Tbsp oleo
• 1 can cream of chicken soup
• 1 pkg Pepperidge Farm herb stuffing mix
• salt and pepper to taste
• mild Cheddar cheese

Directions

1. Peel and slice eggplants boil with onion and bell pepper until done
2. Drain and mash
3. Add oleo beaten egg and milk mix then add soup and stuffing mix
4. Put into casserole
5. Cover bake at 350 for about 35 minutes
6. Top with cheese bake until cheese is melted