Ingredients:
-1 fl oz worcestershire sauce
1 to taste salt and pepper
|
Directions:
Parboil the whole, unpeeled eggplant for about 10 minutes. Cut in half lengthwise. Scoop out pulp leaving a one inch shell. Turn the hull upside down to keep it from darkening on pan. Melt butter in skillet and sauté onion and parsley. Cut pulp in small pieces and combine with above. Add undiluted soup and seasonings. An egg can be added. If stuffing seems too moist add more cracker crumbs.
Fill shell with the seasoned pulp, rounding it up as much as possible. Don't overlook the pulp in top half of eggplant. Cut so the top piece is severed just above the stem. Sprinkle with cracker crumbs, butter, and paprika. Place the pan with a little water in bottom and bake 375 degrees about 25 minutes or until stuffing is very hot. Serve in shell. |