Contributed by NAMM web visitor Anna Daniels

• 1 large eggplant
  
• 1 medium or large onion diced
  
• 2 medium eggs
  
• 1 can cream of mushroom soup
• 1 pkg. of Pepperidge Farms herbed stuffing
  
• salt and pepper to taste
  
• 2-3 tablespoons margarine

Cut up eggplant in medium sized cubes, boil in water until done. In medium mixing bowl, mix together the eggs, onion, mushroom soup, and about half of the herbed stuffing, with salt and pepper. When eggplant gets done cooking, drain in colander and put back in large pot; add in the mixture from the mixing bowl and mix thoroughly; then, add the remaining part of the herbed stuffing and add the margarine on top and bake for 15 - 20 minutes in oven at 350 degrees F

Number of Servings: 2-4