Pleasant Hill Baked Eggplant

Pleasant Hill Baked Eggplant

Submitted by Russ Crull


  • 1 large eggplant
  • 1/2 med. onion chopped
  • 2 Tbsp. butter
  • 3 Tbsp. chopped parsley
  • Dash Worcestershire sauce
  • Salt and pepper to taste
  • Butter crackers not Saltine, crushed
  • 1 can cream of mushroom soup


  • Cut top off eggplant lengthwise. Scrape out insides, leaving about 1/2” around sides and bottom of shell. Set shell aside. Boil eggplant meat in salted water until tender. Drain completely and chop. Saute onion in butter and add parsley. Mix with eggplant and soup; add seasonings. Mix with crackers to make a good stuffing consistency. Pile filling back into eggplant shell. Sprinkle with cracker crumbs and dot with butter. Bake at 375 for 30-35 minutes.


My favorite and delicious. Got the recipe book at Pleasant Hill, 44 years ago on the way home from our honeymoon. It turns a veggie that most would shun based on outward appearances into a delight. Wife says she generally selects a larger one. Pairs with a nice cut of roast beef for maximum comfort food! ~ Russ Crull