Stuffed Eggplant Recipe
Ingredients
| Eggplant | 1 Large, pounded | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Condensed cream of mushroom soup | 1 10 3/4 Ounce | |
| Snipped parsley | 1 Tablespoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Crackers | 1 Cup (16 tbs), crushed |
Directions
Cut a thin slice off one side of eggplant.
Remove pulp to within 1/2 inch of skin.
Cook pulp in small amount of boiling water till tender, about 10 minutes; drain well.
Cook onion in butter till tender.
Stir in eggplant pulp, mushroom soup, parsley, and Worcestershire.
Set aside 2 tablespoons crushed crackers; stir remaining crackers into onion mixture.
Fill eggplant shell with mixture.
Place in 10x6x2-inch baking dish; sprinkle reserved crumbs over top.
Carefully pour hot water in bottom of dish to depth of 1/2 inch.
Bake at 375° till heated through, 50 to 60 minutes.
Remove pulp to within 1/2 inch of skin.
Cook pulp in small amount of boiling water till tender, about 10 minutes; drain well.
Cook onion in butter till tender.
Stir in eggplant pulp, mushroom soup, parsley, and Worcestershire.
Set aside 2 tablespoons crushed crackers; stir remaining crackers into onion mixture.
Fill eggplant shell with mixture.
Place in 10x6x2-inch baking dish; sprinkle reserved crumbs over top.
Carefully pour hot water in bottom of dish to depth of 1/2 inch.
Bake at 375° till heated through, 50 to 60 minutes.
Chef
