Mimi s Eggplant Casserole

1 large eggplant, peeled, cubed and boiled until soft

½ cup butter

2 eggs, beaten

1 ½ cups shredded reduced-fat Cheddar cheese

1 (10.75 ounce) can condensed cream of mushroom soup

¼ teaspoon dried sage

¼ teaspoon dried thyme

¼ teaspoon dried oregano

salt and pepper to taste

2 cups crumbled cornbread

Preheat oven to 350 degrees F (175 degrees C).

Mash the eggplant in water; drain off excess water.

Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.

Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.