Eggplant Stuffed with Mushrooms
- 1 Medium Eggplant (1 ½ to 2 lb.)
- 1 Jar (4 ½ oz.) sliced mushrooms, drained; can use fresh also
- ¼ Cup All Purpose Flour
- ¼ Cup Butter Or Margarine
- 2 Tbs. Finely Chopped Green Pepper
- 2 Tbs. Finely Chopped Onion
- 1 Clove Garlic, Crushed
- 1 Tsp. Salt
- 1/8 Tsp. Pepper
- ¼ Cup Light Cream
- 1 Jar (2 oz.) Chopped Pimento, Drained
- 1 Tbs. Grated Parmesan Cheese
- Heat oven to 350º.
- Wash eggplant; cut a large slice lengthwise. Remove and cube enough eggplant from shell to measure 3 cups.
- In large skillet, stir together all ingredients except cream, pimento, and Parmesan cheese.
- Cook and stir over medium heat until mixture is brown. Remove from heat.
- Stir in cream and pimento.
- Fill eggplant shell with mixture; sprinkle with Parmesan cheese.
- Bake 40 to 45 minutes or until eggplant is tender.
Makes 4 to 6 servings
