Pleasant Hill Baked Eggplant

1. 1

   Cut top off eggplant lengthwise.

2. 2

   Scrape out the inside, leaving about 1/2 inch around sides and bottom of shell.

3. 3

   Boil eggplant meat in salted water until it is tender.

4. 4

   Drain completely and chop.

5. 5

   Saute chopped onion in butter and add chopped parsley.

6. 6

   Mix with eggplant and mushroom soup; add seasonings.

7. 7

   Mix with enough crumbled crackers to make a good stuffing consistency.

8. 8

   Pile filling back into eggplant shell. Sprinkle with cracker crumbs and dot with butter.

9. 9

   Bake at 375u00b0 for 30 to 35 minutes.

No nutritional information available.

No additional tips available.