Ingredients

• (4-5) Eggplant
• 1 can celery soup
• 1/2 cup sour cream
• 1/2 cup of sharp cheddar cheese , grated
• 1 carrot grated
• 1 med onion chopped
• 1 small pkg Pepperidge Farm stuffing mix
• 1/4 cup of butter melted

Directions

Wash eggplant and slice thin. Boil for 10 minutes in a covered pan with 1/2 to 3/4 cups water. Drain and cool. Mix soup, sour cream, grated carrots and onions. Add the eggplant to mixture. Add margarine to dry stuffing and spread half of the stuffing into a 9×13 inch greased baking dish. Spread eggplant mixture over stuffing and then cover with remaining stuffing. Bake at 325 for 40 minutes.