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Eggplant Dressing2 cups eggplant, 1 onion (chopped), 1 tablespoon minced celery, 2 cups cornbread (crumbled), 2 eggs,1 (10 ¾ oz) can cream of chicken soup, ½ stick butter, 1 cup grated cheddar cheese, Salt and PepperCook eggplant, onions and celery in microwave for 6-8 minutes. (until tender). Add cornbread, eggs, soup, butter and cheese. Salt and pepper to taste. Pour into a greased casserole dish and bake, uncovered, in a preheated 350* oven for 30-45 minutes or until browned.
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