| | Directions | | Cut a lengthwise slice 1/8" thick from each eggplant. Cut out interior in large chunks, leaving shell 1/4 inch thick. Heat oven to 375°. Butter a 1 1/2 qt. baking dish. Melt 2 T butter in medium size pan. Add onions and sauté 5 minutes. Add eggplant pulp, salt and just enough water to cover. Cover pan and cook 15 minutes, or until tender. Drain well. Return to pan and add pepper, parsley, worchestershire sauce and all but 3 T cracker crumbs. Place eggplant shells in baking dish and mound filling into them. Dot with remainder of butter and sprinkle with remaining cracker crumbs. Bake 30 - 35 minutes until shells are tender. (This is wonderful with baked ham.) |
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| Ingredients | | - |  | 2 eggplants (medium) |
| - | | 3 tablespoons lightly salted butter |
| - | | 1 cup diced onion |
| - | | water |
| - | | 1 1/2 teaspoons salt |
| - | | 1/8 teaspoon pepper |
| - | | 1/3 cup chopped parsley |
| - | | 1 teaspoon Worchestershire sauce |
| - | | 1 can condensed cream of mushroom soup |
| - | | 2 cups cracker crumbs |
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