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Stuffed Eggplant

Veggie.Lover's picture
Ingredients
  Eggplant 1 1⁄2 Pound (1 Large Sized)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  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)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant

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