Pleasant Hill Baked Eggplant |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1 large eggplant | salt | 1/2 medium onion |
| 2 tablespoons butter | 3 tablespoons chopped parsley | 2 cups stewed mushrooms |
| Worcestershire sauce (to season) | pepper | 1-1/2 cups cracker crumbs |
| 2 tablespoons butter | ||
| 1 | Cut eggplant top lengthwise, scrape out inside, leaving 1/4 inch around sides and bottom of shell. Take eggplant meat and parboil in salt water until it is tender. Drain thoroughly. Saute the onion in the butter and add chopped parsley. Mix eggplant and onion-parsley mixture with stewed mushrooms. Season with Worcestershire sauce, salt, and pepper. Add 1 cup cracker crumbs. Place in eggplant shell. Sprinkle top with remaining crumbs and dot with butter. Bake at 375 F. for 30 to 35 minutes. |