Stuffed Eggplant

• 1 large eggplant
• 1/2 tsp. salt
• 1/4 c. onion, chopped
• 1 Tbsp. butter or margarine
• 1 Tbsp. parsley, chopped
• 1 can cream of mushroom soup
• 1 tsp. Worcestershire sauce
• 1 c. buttery cracker crumbs
• 1 Tbsp. butter

1. Slice off one side of eggplant.
2. Remove pulp to within 1/2-inch of skin.
3. Boil 1/2 cup water with 1/2 teaspoon salt; add eggplant pulp and cook until tender, about 10 minutes.
4. Drain thoroughly.
5. Cook onion in butter until tender, not brown.
6. Add eggplant pulp, parsley, soup, sauce and all cracker crumbs, except 2 tablespoons.
7. Fill eggplant shell with mixture and place in 10 x 6 x 1 1/2-inch baking dish.
8. Dot with butter.
9. Sprinkle with remaining crumbs.
10. Pour 1 cup of water into dish.
11. Bake at 375u0b0 for 1 hour.
12. Serves 4 to 6 people.

eggplant, salt, onion, butter, parsley, cream of mushroom soup, worcestershire sauce, buttery cracker crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869716 (may not work)