Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 1 large eggplant; 2/3 cup chopped onion; 3 TBS margarine; 1 can Cream of Mushroom Soup (low-fat is fine); 1 tsp parsely; 2 tsp Worchestershire sauce; 1/2 cup crushed crackers (Ritz or similar); shredded parmesan cheese

8 ingredients

1 steps

Ingredients

1 large eggplant
2/3 cup chopped onion
3 TBS margarine
1 can Cream of Mushroom Soup (low-fat is fine)
1 tsp parsely
2 tsp Worchestershire sauce
1/2 cup crushed crackers (Ritz or similar)
shredded parmesan cheese

Directions

1

{"0":"Cut eggplant in half lengthwise. Hollow out, and dice innards. Microwave on high, covered, in a small amount of water for 5 minutes. Drain.","2":"Saute onion in 2 TBS margarine (if doubling or tripling recipe, do not double or triple the margarine; use only as much as you need to saute). Stir in drained eggplant, soup, parsely, and Worchestershire sauce. Fold in crushed crackers.","4":"Pile into eggplant shells. Set shells in shallow baking pan and dot with margarine. Then pour hot water into pan to about 1\/4 inch depth making sure not to flood the shells. Bake at 375 degrees for 45 minutes.","6":"Immediately before serving: Sprinkle with parmesan cheese and broil until cheese melts and turns a light gold color.","9":"NOTE: Also tastes excellent with the addition of ground lamb. Brown the lamb with the onions, before adding the eggplant, soup, parsely, and W. sauce."}