Pleasant Hill Baked Eggplant - cooking recipe

Ingredients

1 large eggplant
1/2 medium onion
2 Tbsp. butter
3 Tbsp. chopped parsley
1 can cream of mushroom soup
dash of Worcestershire
salt and pepper to taste
butter crackers (not saltines)

Preparation

Cut top off eggplant lengthwise.
Scrape out the inside, leaving about 1/2 inch around sides and bottom of shell.
Boil eggplant meat in salted water until it is tender.
Drain completely and chop.
Saute chopped onion in butter and add chopped parsley.
Mix with eggplant and mushroom soup; add seasonings.
Mix with enough crumbled crackers to make a good stuffing consistency.
Pile filling back into eggplant shell. Sprinkle with cracker crumbs and dot with butter.
Bake at 375\u00b0 for 30 to 35 minutes.