Eggplant Casserole

• 1 medium eggplant, peeled and cubed
• 1 medium zucchini squash, peeled and cubed
• 1 medium onion, chopped
• 2/3 c. herb stuffing
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/3 c. milk
• 1 egg, slightly beaten
• 1/2 c. cracker crumbs
• 3/4 stick margarine or butter
• 1/4 tsp. red pepper
• 1 c. medium Cheddar cheese, grated

1. Cook eggplant that has been peeled and cut in cubes until tender. Cook squash until tender. Saute chopped onion in 1/2 stick margarine until clear. Add eggplant, squash, onion and herb stuffing. Combine soup, egg, milk, pepper and half of the cheese. Mix.
2. Pour soup over vegetable that has been placed in greased casserole dish. Sprinkle remainder of cheese on top. Cover top with cracker crumbs and dot with remainder of margarine.
3. Bake 40 minutes in a 2-quart casserole dish 40 to 50 minutes at 350u0b0.

eggplant, zucchini, onion, herb stuffing, cream of mushroom soup, milk, egg, cracker crumbs, margarine, red pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815780 (may not work)