1 whole large eggplant (1 1/2 lbs.)
1/4 c. chopped onion
1 tbsp. butter
1 whole reg. can cream of mushroom soup
1 tbsp. snipped parsley
1/2 tsp. Worcestershire sauce
1 c. finely crushed rich round crackers (about 24 crackers)

Cut a thin slice off one side of eggplant. Remove pulp to within 1/2 inch of skin. Cook pulp in small amount of boiling water until tender, about 10 minutes; drain well. Cook onion in butter until tender. Stir in eggplant pulp, soup, parsley and Worcestershire. Set aside 2 tablespoons crushed crackers, stir remaining crackers into onion mixture. Fill eggplant shell with mixture. Place in 10 x 6 x 2 inch baking dish; sprinkle reserved crumbs over top. Carefully pour hot water in bottom of dish to depth of 1/2 inch. Bake at 375 degrees until heated through, 50 to 60 minutes. Serves 4 to 6.