Ingredients
1 large eggplant
2/3 cup chopped onion
3 TBS margarine
1 can Cream of Mushroom Soup (low-fat is fine)
1 tsp parsely
2 tsp Worchestershire sauce
1/2 cup crushed crackers (Ritz or similar)
shredded parmesan cheese
Method
Sources
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Cut eggplant in half lengthwise. Hollow out, and dice innards. Microwave on high, covered, in a small amount of water for 5 minutes. Drain. Saute onion in 2 TBS margarine (if doubling or tripling recipe, do not double or triple the margarine; use only as much as you need to saute). Stir in drained eggplant, soup, parsely, and Worchestershire sauce. Fold in crushed crackers. Pile into eggplant shells. Set shells in shallow baking pan and dot with margarine. Then pour hot water into pan to about 1/4 inch depth making sure not to flood the shells. Bake at 375 degrees for 45 minutes. Immediately before serving: Sprinkle with parmesan cheese and broil until cheese melts and turns a light gold color. NOTE: Also tastes excellent with the addition of ground lamb. Brown the lamb with the onions, before adding the eggplant, soup, parsely, and W. sauce.