- 1 large eggplant
- 1/3 seasoned bread crumbs
- 1/3 sour cream
- 2 tbsp. lemon juice
- 1 clove garlic, minced
- 1⁄2 tsp. hot pepper sauce, or to taste
- 1 tbsp. dried parsley flakes
Cut a 5″ lengthwise slit in the eggplant and place it on a microwave safe plate. Microwave on high for 10 minutes, or until the eggplant is very soft and has collapsed. Set aside for 5 minutes or until cool enough to handle.
Cut open the eggplant and spoon the flesh into a medium bowl. Mash it with a fork to break up any long strands. Stir in the remaining ingredients. Serve chilled or at room temperature.