- 6
0/5
(0 Votes)
Ingredients
- 1 lg. eggplant
- ½ C. chopped onion
- 2 T. butter
- Dash Worcestershire sauce
- Salt and pepper to taste
- 1 (10 ½ oz.) can cream of mushroom soup, undiluted
- 1 (8 oz.) pkg. round butter crackers, crushed
- Butter
- ●Wash eggplant and cut in half lengthwise. Scoop out pulp, leaving a 1/4 in. shell. Set aside.
- ●Chop pulp and cook in boiling, salted water until tender. Drain.
- ●Combine pulp with other ingredients and mix well.
- ●Spoon filling into eggplant shell and dot with butter.
- ●Place in shallow baking pan.
Preparation
Step 1
●Bake at 375 F. for 35 min.