1 med. lg. 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 cream (I use evaporated milk)
3 tbsp. pimiento

Heat oven to 350 degrees. Cut large lengthwise slice off eggplant. Remove pulp and cut in cubes. Cook in small amount of boiling salted water, 10 minutes. While eggplant is cooking, brown mushrooms, onion, green pepper and garlic in butter. Stir in flour, salt and pepper. Then add the well drained eggplant, cream and pimiento. Fill shell. Top with 2 tablespoon buttered bread crumbs or 1 tablespoon grated Parmesan cheese or 2 slices crisp bacon, crumbled. Bake 30 minutes.