1 chicken (about 5 pounds)
½ can (1 O½-ounce size) condensed onion soup
1 medium eggplant, pared and cut in ½-inch cubes
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 ½ to 2 teaspoons salt
¼ teaspoon freshly ground pepper
2 teaspoons poultry seasoning
¼ cup snipped parsley
2 eggs, beaten
1. Rinse chicken: pat dry with paper toweling. Place chicken on rack in a chicken pan. Pour onion soup over.
2. Roast in a 325°F oven about 2½ hours, or until chicken is done; meat on drumstick will be very tender.
3. Remove chicken to a serving platter; let stand 15 minutes before carving.
4. While chicken is roasting, simmer eggplant in 1 inch of salted water until tender (about 10 minutes): drain.
5. Process onion, celery, and carrot in a food processor or blender until finely ground; transfer mixture to a mixing bowl. Mix in eggplant and remaining ingredients. Spoon vegetable mixture into a lightly oiled 2-quart casserole; do not cover.
6. Bake at 325°F 45 minutes. Remove to serving bowl.
4 SERVIGS
Note: Do not bake vegetable dressing in cavity of chicken because the correct texture will not be obtained.
This dressing is excellent served with pork.