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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I am from Louisville KY and this recipe comes from a local Inn. My mom made this when i was growing up. It's a classic, and if you love Eggplant this dish is a good one to try. Ingredients:
1 large eggplant |
2/3 cup chopped onion |
3 tbs butter |
1 can cream of mushroom soup (low-fat is fine) |
1 tsp parsely |
2 tsp worchestershire sauce |
1/2 cup crushed crackers (ritz or similar) |
shredded parmesan cheese |
Directions:
1. 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.
2. 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.
3. 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.
4. Immediately before serving: Sprinkle with parmesan cheese and broil until cheese melts and turns a light gold color.
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