Stuffed Eggplant

1. 1

   Cut eggplant in half lengthwise. Hollow out, and dice innards. Microwave on high, covered, in a small amount of water for 5 minutes. Drain.

2. 2

   Saute onion in 2 TBS margarine (if doubling or tripling recipe, do not double or triple the margarine; use only as much as you need to saute). Stir in drained eggplant, soup, parsely, and Worchestershire sauce. Fold in crushed crackers.

3. 3

   Pile into eggplant shells. Set shells in shallow baking pan and dot with margarine. Then pour hot water into pan to about 1/4 inch depth making sure not to flood the shells. Bake at 375 degrees for 45 minutes.

4. 4

   Immediately before serving: Sprinkle with parmesan cheese and broil until cheese melts and turns a light gold color.

5. 5

   NOTE: Also tastes excellent with the addition of ground lamb. Brown the lamb with the onions, before adding the eggplant, soup, parsely, and W. sauce.

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