Directions:
- Cut eggplant in half lengthwise. Hollow out, and dice innards. Microwave on high, covered, in a small amount of water for 5 minutes. You could also just steam it in a saucepan until tender, if you prefer. Drain.
- Saute onion in 2 TBS butter (if doubling or tripling recipe, do not double or triple the butter; use only as much as you need to saute). Stir in eggplant, soup, parsely, and Worchestershire sauce. Fold in crushed crackers.
- Pile into eggplant shells. Set shells in shallow baking pan and dot with butter. 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.
- Immediately before serving: Sprinkle with parmesan cheese and broil until cheese melts and turns a light gold color.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.26 Kcal (1772 kJ) | ||
| Calories from fat | 215.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.93g | 37% | |
|---|---|---|---|
| Cholesterol | 47.32mg | 16% | |
| Sodium | 110.57mg | 5% | |
| Potassium | 717mg | 15% | |
| Total Carbs | 49.65g | 17% | |
| Sugars | 15.4g | 62% | |
| Dietary Fiber | 8.88g | 36% | |
| Protein | 7.23g | 14% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 18.7mg | 104% | |
| Calcium | 76.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 85.92 Kcal (360 kJ) | ||
| Calories from fat | 43.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 37% | |
|---|---|---|---|
| Cholesterol | 9.61mg | 16% | |
| Sodium | 22.45mg | 5% | |
| Potassium | 145.55mg | 15% | |
| Total Carbs | 10.08g | 17% | |
| Sugars | 3.13g | 62% | |
| Dietary Fiber | 1.8g | 36% | |
| Protein | 1.47g | 14% | |
| Vitamin C | 2.4mg | 19% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 3.8mg | 104% | |
| Calcium | 15.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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