I have not tried this, as of yet, but am thinking of trying when summer comes around, so I can get some fresh ingredients. This recipe comes from 1967 Silver Spoon Cookbook put out by The Kansan.
Eggplant Casserole
Mrs. C. O. Anderson
1 eggplant
1 cup bread stuffing
1 Tablespoons onion, grated
1 egg
1 cup milk
1 can mushroom soup
Peel and cube eggplant. Boil in salted water 6 minutes and drain. Combine with other ingredients and place in 12 x 8 x 2-inch baking dish. Cover with foil and place in refrigerator overnight.
Topping
1/2 cup stuffing ( bread)
1 cup cheeses, grated
Place on topping on eggplant mixture and bake for 30 minutes at 350 degrees.
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