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Eggplant Stuffed with Mushrooms

  1. Heat oven to 350º.
  2. Wash eggplant; cut a large slice lengthwise. Remove and cube enough eggplant from shell to measure 3 cups.
  3. In large skillet, stir together all ingredients except cream, pimento, and Parmesan cheese.
  4. Cook and stir over medium heat until mixture is brown. Remove from heat.
  5. Stir in cream and pimento.
  6. Fill eggplant shell with mixture; sprinkle with Parmesan cheese.
  7. Bake 40 to 45 minutes or until eggplant is tender.

Makes 4 to 6 servings