Stuffed Eggplant

“I remember really enjoying these while I was growing up.” – Calla Ferre

Stuffed Eggplant

Course: Main Courses – Vegetarian


  • 1 2-Pound Egg Plant
  • 1/4 Cup Onion Chopped
  • 3 Tablespoons Butter
  • 1 10.75-Ounce Can Cream Of Mushroom Soup
  • 1 Teaspoon Parsley Chopped
  • 1 Teaspoon Worcestershire Sauce
  • 1 1/4 Cup Round Butter Crackers 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.
  • Sauté onion in 2 tablespoons butter until soft. Add drained egg plant, soup, parsley and Worcestershire 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