Eggplant Old Stone Inn
From abermouse 16 years ago
- 50 minutes to make
- Serves 2
I am from Louisville KY and this recipe comes from a local Inn. My mom made this when i was growing up. It's a classic, and if you love Eggplant this dish is a good one to try.
Ingredients
- 1 large eggplant shopping list
- 2/3 cup chopped onion shopping list
- 3 TBS butter shopping list
- 1 can cream of mushroom soup (low-fat is fine) shopping list
- 1 tsp parsely shopping list
- 2 tsp Worchestershire sauce shopping list
- 1/2 cup crushed crackers (Ritz or similar) shopping list
- shredded parmesan cheese shopping list
How to make it
- Cut eggplant in half lengthwise. Hollow out, and dice innards. Microwave on high, covered, in a small amount of water for 5 minutes. You could also just steam it in a saucepan until tender, if you prefer. Drain.
- Saute onion in 2 TBS butter (if doubling or tripling recipe, do not double or triple the butter; use only as much as you need to saute). Stir in eggplant, soup, parsely, and Worchestershire sauce. Fold in crushed crackers.
- Pile into eggplant shells. Set shells in shallow baking pan and dot with butter. 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.
The Rating
Reviewed by 2 people-
I can hardly wait for my eggplant to come this summer.
Great recipe!!!
Michael
trigger
in loved it
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This sounds so good. I've bookmarked it to try soon.
coffeebean53
in Charlotte loved it
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I made this the other night and it was soooo good. It's a 5 in my book.
coffeebean53
in Charlotte loved it
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