Eggplant Dressing

Submitted by Carol V.

"Putting this here for safe keeping. It's a work in progress, I'm trying to get as close to Picadilly's as possible."

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 1 casserole
• Serves: 8-10

ingredients

• 4 cups peeled cubed eggplants
• 1⁄3 cup milk
• 10 3⁄4 ounces cream of mushroom soup, undiluted (1 can)
• 1⁄2 cup chopped onion
• 1 1⁄4 cups herb seasoned stuffing mix, divided
• 1⁄4 teaspoon salt
• 1 tablespoon butter, melted

directions

1. Cook eggplant in boiling salted water 6-8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix, and salt, stirring well. Spoon into a lightly greased 1 quart casserole. Combine remaining 1/2 cup stuffing mix and butter; sprinkle over eggplant mixture. Bake at 350 degrees for 20-25 minutes.