Stuffed Eggplant

Directions

1. 1
   Slice off one side of eggplant.
2. 2
   Remove pulp to within 1/2-inch of skin.
3. 3
   Boil 1/2 cup water with 1/2 teaspoon salt; add eggplant pulp and cook until tender, about 10 minutes.
4. 4
   Drain thoroughly.
5. 5
   Cook onion in butter until tender, not brown.
6. 6
   Add eggplant pulp, parsley, soup, sauce and all cracker crumbs, except 2 tablespoons.
7. 7
   Fill eggplant shell with mixture and place in 10 x 6 x 1 1/2-inch baking dish.
8. 8
   Dot with butter.
9. 9
   Sprinkle with remaining crumbs.
10. 10
    Pour 1 cup of water into dish.
11. 11
    Bake at 375° for 1 hour.
12. 12
    Serves 4 to 6 people.