1 lg. eggplant
2 tbsp. butter
1/4 c. chopped onions
1 tsp. chopped parsley
1 can cream of mushroom soup
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp Worcestershire sauce
1 c. Italian seasoned bread crumbs

Peel, dice and parboil eggplant. Saute onion and parsley in butter until tender. Combine with parboiled eggplant pulp. Add soup, salt, Worcestershire sauce and 1/2 of bread crumbs. Blend lightly. Pour into lightly greased baking dish. Top with remaining bread crumbs. Bake at 350 degrees for 30 minutes.