From Paulette Vickery's Recipe Collection

Old Stone Inn Egg Plant Casserole

vegetables

1 each eggplant
1 each onion, chopped
3 tablespoon fresh parsley, chopped
1 can cream mushroom soup
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon worcestershire sauce
2 each sleeves ritz crackers
2 tablespoon butter

Remove stem and cut eggplant length wise. If eggplant is to be stuffed scoop out meat leaving 1/4 inch shell. Cut meat into squares. Steam until tender. Mix onion, parsley, mushroom soup, salt, pepper, worcestershire sauce and eggplant thoroughly. Add 1 sleeve of crumbled crackers and mix well. Mixture should be the consistancy of stuffing. Spoon into eggplant shells or spoon into greased 1 quart casserole. Cover with second sleeve of crumbled crackers. Dot with butter. If using eggplant shells, place filled shells in baking dish with 1/2 inch water. Bake at 375 degrees, 30-35 minutes. This casserole can be frozen after baking. When ready to use partially thaw, and bake again until hot.

Yield: 10 servings




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