Stuffed Eggplant(2 Main Dish Servings)

• 1 medium size eggplant
• 3/4 c. sliced mushrooms
• 2 Tbsp. each: chopped onion and green pepper
• 1 clove garlic, minced
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. light cream
• 3 Tbsp. pimento
• 2 Tbsp. buttered bread crumbs
• 2 slices bacon, crisply cooked

1. Cut a large horizontal slice from eggplant.
2. Remove pulp and cut into cubes.
3. Cook eggplant cubes in a small amount of boiling salted water for 10 minutes; drain well.
4. While eggplant is cooking, saute mushrooms, onion, green pepper and garlic in butter.
5. Stir in flour, salt and pepper.
6. Add well drained eggplant, cream and pimento.
7. Fill eggplant shell.
8. Top with 2 tablespoons buttered bread crumbs and 2 slices of bacon which have been crisply cooked and crumbled.
9. Bake in a 350u0b0 oven 30 minutes.

eggplant, mushrooms, onion, clove garlic, butter, flour, salt, pepper, light cream, pimento, buttered bread crumbs, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872384 (may not work)