1 lb. eggplant
1 tbsp. butter
1 tbsp. snipped parsley
1/2 tsp. Worcestershire sauce
1 c. crushed Ritz crackers
1/4 chopped onion
1 (10 3/4 oz.) can cream of mushroom soup

Cut a thin slice off one side of eggplant. Remove pulp within 1/2 inch of skin. Cook pulp in small amount of 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 mixture. Place in 10x6x2 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, 50-60 minutes. Serves 4-6.