Ingredients:

1 medium eggplant
2 tablespoons water
1/4 cup chopped onion
2 tablespoons butter
2 teaspoons chopped parsley
1 can (10-oz.) condensed cream of mushroom soup
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 cup butter cracker crumbs
1/2 cup coarsley chopped salted peanuts, if desired
1/2 cup water

Praparation Method:

Cut eggplant in half. Scoop out insides leaving outer shell intact. Dice the scooped out eggplant into 2-qt. casserole. Add water. Cover. Microwave at High 5 to 6 Minutes, stirring after 3 minutes.

In 1 1/2-qt. casserole, place onion, butter and parsley. Microwave at High 2 to 3 Minutes, until onion is softened. Add to eggplant with soup, salt, pepper, worcestershire sauce, crumbs and peanuts; blend well. Evenly divide filling between the 2 shells. Place in 12×8x2-in.dish.

Add water to dish. Cover with plastic wrap, turning back one corner to vent. Microwave at High 5 to 7 Minutes, rotating dish 1/2 turn after 3 minutes, until hot.

Sprinkle crumbs and paprika over top. Microwave at High 1 to 2 Minutes, until bubbly. Makes 4 servings.