1 lg. eggplant
1 sm. onion
2 tbsp. butter
3 tbsp. parsley
Dash of Worcestershire sauce
Salt and pepper to taste
Ritz crackers
1 can cream of mushroom soup

Cut top off eggplant lengthwise. Scrape out the inside, leaving about 1/2 inch around sides and bottom of shell. Boil eggplant meat in salt water until tender. Drain completely and chop. Saute chopped onion in butter and add chopped parsley. Mix with eggplant and soup, then add seasoning. Mix with enough crumbled crackers to make a good stuffing consistency. Put filling back into the eggplant shell, sprinkle with cracker crumbs and dot with butter. Bake at 325 degrees for 30 minutes.