STUFFED EGGPLANT
Steps:
- 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.
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Mahabub islam Kajol
[email protected]This recipe looks delicious! I can't wait to try it.
Ravon Reed
[email protected]Not bad, but I think I'll try a different recipe next time.
Shawn Green
[email protected]This recipe is a keeper! I'll be making it again and again.
Mays Elsubaie
[email protected]The eggplant was a bit overcooked, but the filling was tasty.
Nampiina Haniifa
[email protected]This was my first time making stuffed eggplant and it turned out great! The recipe was easy to follow and the results were impressive.
Dorene Steinmetz
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The eggplant is so tender and flavorful, and the filling is delicious.
kaitlyn cooper
[email protected]This stuffed eggplant recipe was a hit! The flavors were incredible and the eggplant was cooked perfectly. I will definitely be making this again.