2 medium sized eggplants
2 large sweet onions
1 can mushroom soup
1/2 C butter
1 bag herbed seasoned stuffing crumbs
1 TBL Worcestershire
salt and pepper to taste
Cut off the top third of the eggplant
Cut around the inside of the shell, leaving a 1/2 inch thick skin
Scoop out the pulp, being careful not to pierce the skin
Peel the top you removed and cut all pulp into small pieces discarding any large masses of seeds
Put the shells into ovenproof baking dishes and set aside
Simmer the pulp in a small amount of water until soften, then drain well
Mix pulp with soup, seasoning and about two-thirds of the crumbs
Mixture should be slightly soft
Saute the chopped onions in 1/4 C butter until yellow.
Remove, drain and add to mixture.
Season to taste. Mixture should not be bland.
Add remaining butter to pan and add rest of crumbs fo topping.
Fill eggplant shells, heaping up the mixture.
Top with the buttered crumbs
This recipe can be done up to 6 hours in advance.
Bake at 350º for 40 minutes.
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