Beef Eggplant Scallop

1 medium eggplant, cut into 1 - 1 1/2 inch cubes
1 lb ground beef
1/2 cup sliced onion
1 teaspoon basil, minced
2 cloves garlic, minced
2 tablespoons butter
1 can (10 3/4 oz.) Cream of Mushroom soup
1/2 cup water
1/4 teaspoon salt
1/2 cup Pepperidge Farm Herb Seasoned Stuffing
1/4 cup Grated Parmesan cheese
Hungarian paprika, for sprinkling

Cook eggplant in boiling salted water for 10 minutes. Drain and place in a 10x5x2 inch baking dish.

In a saucepan, brown ground beef, onion, and basil in butter until onion is tender and beef takes on color; add garlic half way through and do not allow to brown (remove to edges if necessary).

Stir in soup, water and salt. Pour mixture over eggplant, sprinkle with stuffing and cheese. Sprinkle top with paprika down the center.

Bake at 350°F for 30 minutes.

4-6 servings.