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Mushroom-Stuffed Eggplant




Source of Recipe


the net


Recipe Link: http://recipecircus.com/recipes/CookingMonster/

List of Ingredients




1 medium eggplant (1.5-2 lbs.)
4 1/2 oz. jar sliced mushrooms, drained
1/4 cup all-purpose flour
1/4 cup butter
2 Tbsp. finely chopped green pepper
2 Tbsp. finely chopped onion
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
1/4 cup light cream
2 oz. chopped pimento (drained)
1 Tbsp. grated Parmesan cheese


Recipe



Pre-heat the oven to 350 degrees.
Wash the eggplant and cut into half lengthwise.
Remove enough eggplant from the shell to equal 3 cups.
In a large skillet, melt the butter over medium heat.
Add in the mushrooms, flour, pepper, onion, garlic, salt and pepper.
Cook until golden brown.
Remove from the heat and stir in the cream and pimento.
Fill the eggplant shells with the cooked mixture.
Sprinkle with the cheese.
Bake for 40-45 minutes or until the eggplant is tender.