1 eggplant
2 tbsp. chopped onion
3 tbsp. butter, divided
3 tsp. chopped parsley
1 (10 oz.) can cream of mushroom soup
1 tsp. Worcestershire sauce (Lea & Perrins)
1 cup cracker crumbs (Ritz)

Cut top off eggplant lengthwise. Scrape out the inside, leaving about 1/2-inch around sides and bottom of shell. Boil eggplant meat in salted water until it is tender. Drain completely and chop.

Sauté chopped onion in 1 tablespoon butter and chopped parsley. Mix with eggplant and mushroom soup; add Worcestershire sauce.

Mix with enough cracker crumbs to make a good stuffing consistency. Pile filling back into eggplant shell. Sprinkle with cracker crumbs and dot with remaining butter.

Bake at 375°F for 30 to 35 minutes.