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1 lg eggplant
1 med onion, chopped
3 tbsp margarine
3 tbsp chopped parsley
1 can cream of mushroom soup
salt and pepper to taste
Worcestshire sause to taste
Round buttery cracker, crumbled

Cut slice off eggplant lengthwise; cut out pulp, leaving about 1/4 inch around sides and bottom of shell. Cook eggplant pulp in salted water until tender; drain well and chop. Saute onion in margarine until tender; add parsley. Stir in eggplant, soup, seasonings, and enough crackers to make stuffing consistency. Place in eggplant shell. Sprinkle with cracker crumbs; dot with additonal margarine. Bake in preheated 375 degree oven for about 35 minutes.