Lebaneese eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Medium eggplant -peel & dice |
| ½ | cup | Shopped onion |
| 1 | each | Clove of garlic |
| ½ | cup | Sliced mushroom |
| ¼ | cup | Olive oil |
| 1 | tablespoon | All purpose flour |
| 1 | can | Tomatoes (drained) 16 oz. |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Brown sugar |
| ¼ | teaspoon | Dried whole basil |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Grated Parmesean cheese |
Directions
Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.
Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole, top with Parmeasan cheese. Bake at 375 degree for 25 minutes.