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Baked Eggplant


  • Serves 4-6.


  • 1 large eggplant
  • 1/2 medium onion
  • 2 Tablespoons butter
  • 3 Tablespoons chopped parsley
  • 1 can of cream of mushroom soup
  • Dash of Worcestershire sauce
  • Salt and pepper to taste
  • Butter-flavored crackers (not saltine)
  • Butter for topping


Remove eggplant top, cut eggplant in half lengthwise, and scrape out insides, leaving 1/4 inch around the sides and bottom of shell. Boil the removed eggplant pulp in salted water until it is tender. Drain thoroughly and chop. Sauté the onion in butter and add chopped parsley. Mix with the cooked eggplant pulp, add soup, Worcestershire sauce, and enough crackers to make good stuffing consistency. Adjust salt and pepper to taste, remembering to go easy on the salt since you’ll be topping with butter crackers. Pile filling into eggplant shells, sprinkle more cracker crumbs on top, and dot with butter. Bake at 375° for 30 to 35 minutes.

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