Katiecooks
New member
Ingredients:
1 large eggplant
Salt
1 1/2 C water
1/4 C chopped onion
1 tbls. butter
1 tbls. chopped parsley
1 10.5 oz. can cream of mushroom soup
1 tsp. Worcestershire sauce
1 C plus 2 tbls. fine cracker crumbs
1 tbls. butter
Directions:
Preheat oven to 375 degrees.
Slice off one side of eggplant; remove pulp to within 1/2-inch of shell. Cook pulp in 1/2 C of salted water until tender; drain. Saute onion in butter until transparent then add eggplant pulp, parsley, mushroom soup, Worcestershire Sauce and 1 C cracker crumbs. Fill eggplant shells with stuffing mixture. Place shells in oblong baking dish. Dot with butter and remaining 2 tbls. of crumbs. Place remaining 1 C of water in dish. Bake for 1 hour. Savory and delicious!
1 large eggplant
Salt
1 1/2 C water
1/4 C chopped onion
1 tbls. butter
1 tbls. chopped parsley
1 10.5 oz. can cream of mushroom soup
1 tsp. Worcestershire sauce
1 C plus 2 tbls. fine cracker crumbs
1 tbls. butter
Directions:
Preheat oven to 375 degrees.
Slice off one side of eggplant; remove pulp to within 1/2-inch of shell. Cook pulp in 1/2 C of salted water until tender; drain. Saute onion in butter until transparent then add eggplant pulp, parsley, mushroom soup, Worcestershire Sauce and 1 C cracker crumbs. Fill eggplant shells with stuffing mixture. Place shells in oblong baking dish. Dot with butter and remaining 2 tbls. of crumbs. Place remaining 1 C of water in dish. Bake for 1 hour. Savory and delicious!