Welcome Home Eggplant Casserole
INGREDIENTS
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6 cups water
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1 medium-sized eggplant, peeled and cut into 1-inch chunks
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1 small onion, chopped
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 (10 ¾-ounce) can condensed cream of mushroom soup
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1/2 cup milk
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1 egg
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1 cup herb stuffing mix
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2 cups (8 ounces) shredded sharp Cheddar cheese, divided
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