1 lg. eggplant
1/2 med. onion
3 tbsp. chopped parsley (optional)
1 can cream of mushroom soup (1/2 can if eggplant is small)

Cut top off eggplant, lengthwise, scoop out inside, leaving about 1/4 inch of the meat around sides and bottom of the shell. Parboil the meat in salt water until just tender. Drain thoroughly. Saute onion in butter and add parsley. Mix with soup. Season with Lea & Perrin sauce and salt and pepper to taste. Then add enough Ritz cracker crumbs (rolled, crushed, in a plastic baggy or between waxed paper), to make eggplant filling the consistency of stuffing. Return to shell, cover with cracker crumbs, dot with butter. Bake, in pan, at 375 degrees for 30 to 35 minutes.