Eggplant Casserole

Easy and quick!  Great with baked chicken.

Directions:

1. Peel eggplant and cut into 1-2″ pieces.  Cover with water in a saucepan and boil until tender.
2. Drain; reserving liquid.  Return eggplant to saucepan; mash with a fork or potato masher.
3. Add egg, flour, butter, poultry seasoning, sage, celery seed and parsley; stir until combined, adding reserved liquid if needed.
4. Cut bread into 1″ pieces and brown in 1 tablespoon olive oil on stove top   Pour over eggplant mixture; combine adding more reserved liquid if needed.
5. Pour into a baking dish; top with grated Parmesan cheese.
6. Bake in 350 degrees oven 30  minutes.

Note:  To make this dish even quicker; substitute  1 package Pepperidge Farm Country Style Stuffing for bread and eliminate poultry seasoning, sage, celery seed and parsley.