Stuffed Eggplant

1. 1

   Slice off one side of eggplant.

2. 2

   Remove pulp to within 1/2-inch of skin.

3. 3

   Boil 1/2 cup water with 1/2 teaspoon salt; add eggplant pulp and cook until tender, about 10 minutes.

4. 4

   Drain thoroughly.

5. 5

   Cook onion in butter until tender, not brown.

6. 6

   Add eggplant pulp, parsley, soup, sauce and all cracker crumbs, except 2 tablespoons.

7. 7

   Fill eggplant shell with mixture and place in 10 x 6 x 1 1/2-inch baking dish.

8. 8

   Dot with butter.

9. 9

   Sprinkle with remaining crumbs.

10. 10

    Pour 1 cup of water into dish.

11. 11

    Bake at 375u00b0 for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.