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Stuffed Eggplant Recipe
|Eggplant||1 1⁄2 Pound (1 Large Sized)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Snipped parsley||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Finely crushed round crackers||1 Cup (16 tbs) (24 Rich Crackers)|
Serving size: Complete recipe
Calories 858 Calories from Fat 327
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 18.6 g92.9%
Trans Fat 0 g
Cholesterol 41.4 mg13.8%
Sodium 1892 mg78.8%
Total Carbohydrates 132 g44%
Dietary Fiber 26.1 g104.5%
Sugars 29.1 g
Protein 16 g32.1%
Vitamin A 37% Vitamin C 63.7%
Calcium 13.7% Iron 23.6%
*Based on a 2000 Calorie diet
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 375Â° till heated through, 50 to 60 minutes.