Old Stone Inn In Kentucky Stuffed Eggplant

• 1 large eggplant
• 1/2 tsp. salt
• 1/4 c. onion, chopped
• 1 Tbsp. parsley, chopped
• 1 (10 1/2 oz.) can condensed mushroom soup
• 1 tsp. Worcestershire sauce
• 1 c. Ritz cracker crumbs, fine
• 1 Tbsp. butter
• 4 whole chicken breasts, cooked, skinned and boned
• 2 lb. fettucine, cooked and drained
• Rosemary Marinade (below)
• 4 zucchini, thinly sliced
• 1 c. green onions, chopped
• 1 1/2 c. snow peas, blanched and refreshed
• 1 1/2 c. parsley, chopped
• 1/2 c. freshly grated Parmesan cheese

1. Slice the chicken in thin strips.
2. Combine with the fettucine. Reserve 1/3 of the marinade for later use and pour the rest over the chicken and fettucine.
3. Toss and chill overnight for the flavors to blend.

eggplant, salt, onion, parsley, condensed mushroom soup, worcestershire sauce, cracker crumbs, butter, chicken breasts, fettucine, rosemary marinade, zucchini, green onions, snow peas, parsley, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384656 (may not work)