1 large Eggplant, Peeled, Cubed And Boiled Until Soft
½ cup Butter 113.5g
2 Eggs Beaten 88g
1½ cups Shredded Reduced-fat Cheddar Cheese
10.75 oz can Condensed Cream Of Mushroom Soup
¼ tsp Dried Sage 0.175g
¼ tsp Dried Thyme 0.25g
¼ tsp Dried Oregano 0.45g
Salt And Pepper To Taste*
2 cups Crumbled Cornbread* Optional