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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Putting this here for safe keeping. It's a work in progress, I'm trying to get as close to Picadilly's as possible. 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.
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