Stuffed Egg Plant

1 2-Pound Egg Plant	1 Teapoon Parsley, Chopped
1/4 Cup Onion, Chopped	1 Teaspoon Worchestershire Sauce
3 Tablespoons Butter	1 1/4 Cup Round Butter Crackers,
1 Can Cream Of Mushroom Soup	-Crushed

Cut 1-inch thick slice lengthwise from egg plant. Hollow out, leaving 1/2-inch shell. Dice pieces. Cook in small amount of boiling water until just tender, 5 minutes. Drain. Saute onion in 2 tablespoons butter until soft. Add drained egg plant, soup, parsley and worchestershire sauce. Fold in 1 cup crumbs. Pile in shell. Sprinkle with remaining crumbs and dot with 1 tablespoon butter. Pour hot water into pan to 1/4-inch depth. Bake at 375 degrees for 45 minutes or until filling is set. Makes 6 servings.

Recipe - Jean Hansen

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"I remember really enjoying these while I was growing up." - Calla Ferre

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