1 lg. eggplant
1 med. onion
2 tbsp. butter
3 tsp. parsley (chopped)
1 can cream of mushroom soup
Dash worcestershire sauce
Salt & pepper (to taste)
Butter crackers

Cut off eggplant top, lengthwise. Scrape out inside, leaving 1/4 inch around sides and bottom of shell. Boil eggplant meat in salted water until tender. Drain and chop. Saute onion in butter and add chopped parsley. Mix with eggplant and soup, plus seasonings and then add enough crumbled crackers to make good stuffing consistency. Pile filling into shell. Sprinkle more crumbs on top and garnish with paprika. Bake at 375 degrees for 30 to 35 minutes.