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Stuffed Eggplant

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Course Side Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 large bag tortilla chips
  • 1 1/2 cups block of cream cheese
  • 1/2 teaspoon salt
  • 1/4 cup cracker crust
  • 1 tablespoon ice-cold water
  • 1 can 8 chicken breasts or 1 whole chicken
  • 1 teaspoon Worcestershire sauce
  • 1 cup cheese for top
Course Side Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 large bag tortilla chips
  • 1 1/2 cups block of cream cheese
  • 1/2 teaspoon salt
  • 1/4 cup cracker crust
  • 1 tablespoon ice-cold water
  • 1 can 8 chicken breasts or 1 whole chicken
  • 1 teaspoon Worcestershire sauce
  • 1 cup cheese for top
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice eggplant lengthwise
  2. Remove pulp to within 1/2-inch of skin
  3. Dice removed pulp and place in a saucepan
  4. Add water and salt
  5. Simmer until eggplant is tender then drain
  6. Sauté onion in butter until golden brown
  7. Mix onion, soup, Worcestershire and bread crumbs with eggplant
  8. Fill eggplant shells with mixture
  9. Place eggplant halves in a shallow baking pan
  10. Sprinkle tops with bread crumbs
  11. Pour additional water into baking dish, just to cover bottom
  12. Bake at 375 degrees for approximately 45 minutes or until top is slightly browned
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