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Recipe : Entry # 5540
Marcia Cooley
Recipe Title
Stuffed Eggplant
Recipe Theme
Side Dishes
Baldwin EMC
1 large eggplant
1 1/2 cups water
1/2 teaspoon salt
1/4 cup chopped onion
1 tablespoon butter or margarine
1 can cream of mushroom or golden mushroom soup
1 teaspoon Worcestershire sauce
1 cup plain or seasoned bread crumbs
Slice eggplant lengthwise. Remove pulp to within 1/2-inch of skin. Dice removed pulp and place in a saucepan. Add water and salt. Simmer until eggplant is tender then drain. Sauté onion in butter until golden brown. Mix onion, soup, Worcestershire and bread crumbs with eggplant. Fill eggplant shells with mixture. Place eggplant halves in a shallow baking pan. Sprinkle tops with bread crumbs. Pour additional water into baking dish, just to cover bottom. Bake at 375 degrees for approximately 45 minutes or until top is slightly browned.