Dilly Eggplant: The Best Dilly Eggplant Recipe from Cook'n

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	Dilly Eggplant

Serves: 6

Print this Recipe

   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 onions 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

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.

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