Mushroom-Stuffed Eggplant

By SFCook

From Betty Crocker cookbook, 1970; very slightly modified. Old recipe but still the best.

Ingredients

• 1 medium eggplant (1 1/2 - 2 lbs.)
• 10 oz. fresh mushrooms, sliced
• 1/4 c. all purpose flour
• 6 Tbs. unsalted butter, divided
• 2 Tbs. green pepper, finely chopped
• 2 Tbs. onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. light cream
• 1 jar (2 oz.) chopped pimiento, drained
• 1 Tbs. Parmesan cheese, grated, or 2 Tbs. buttered bread crumbs (or combine cheese and bread crumbs)

Details

Adapted from food.com

Preparation

Step 1

Heat oven to 350 degrees. Wash eggplant; cut a large, thin slice lengthwise. Remove and cube enough eggplant from shell to measure 3 cups.

In a large skillet, melt 2 Tbs. of the butter on medium high heat, add the mushrooms and saute, stirring frequently, until partly soft. With mushrooms still in pan, lower heat and melt remaining 4 Tbs. butter. Stir together all other ingredients, except cream, pimiento and Parmesan cheese. Cook and stir over medium heat until mixture is brown. Remove from heat; stir in cream and pimiento.

Fill eggplant shell with mixture; sprinkle with Parmesan cheese/bread crumbs. Bake 40-45 minutes or until eggplant is tender.
Makes 4-6 servings.