You are here

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

Rate It

Your rating: None
4.117645
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

0 Comments

Stuffed Eggplant Recipe