|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)|
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 375Â° till heated through, 50 to 60 minutes.