Stuffed Eggplant (version III)

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1 large eggplant
2 cloves garlic
1 teaspoon pepper
2 tablespoons flour
1 teaspoon salt
2 tablespoons onions
3/4 cup sliced mushrooms
2 tablespoons butter
1/2 cup evaporated milk
3 tablespoons pimento

Cut eggplant and cook in boiling water for ten minutes. Brown mushroom, onion, garlic, and pepper in butter. Stir in flour, salt and pepper. Add well drained eggplant, cream and pimento. Top with cheese. Bake for thirty minutes.



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