Southern Stuffed Eggplant
|Chopped onion||1⁄4 Cup (4 tbs)|
|Parsley||2 Teaspoon, snipped|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Worcestershire sauce||1 Teaspoon|
|Butter cracker crumbs||3⁄4 Cup (12 tbs), divided|
|Salted peanuts||1⁄2 Cup (8 tbs), coarsely chopped|
|Water||1⁄2 Cup (8 tbs)|
Cut eggplant in half lengthwise.
Scoop out insides leaving outer shell intact.
Dice the scooped-out eggplant.
In 2 quart casserole, combine diced eggplant and water.
Microwave at HIGH (10) 6 to 8 minutes; stir after 3 minutes.
In 1 1/2 quart casserole, place onion, butter and parsley.
Microwave at HIGH (10) 2 to 3 minutes until onion is transparent.
Add onion mixture, soup, salt, pepper, Worcestershire sauce, 1/2 cup cracker crumbs and peanuts to eggplant pieces.
Evenly divide filling between the 2 shells.
Place in 2-quart oblong glass baking dish.
Add 1/2 cup water to dish.
Cover with plastic wrap, turning back one corner to vent.
Microwave at HIGH (10) 7 to 9 minutes until hot, rotating dish 1/2 turn after 3 minutes.
Sprinkle 1/4 cup crumbs and paprika over top.
Microwave at HIGH (10) 1 to 2 minutes until bubbly.