Title: Lebaneese Eggplant
Categories: Vegetable
Yield: 4 Servings
| 1 | | Medium eggplant -peel & dice |
| 1/2 | c | Shopped onion |
| 1 | | Clove of garlic |
| 1/2 | c | Sliced mushroom |
| 1/4 | c | Olive oil |
| 1 | tb | All purpose flour |
| 1 | cn | Tomatoes (drained) 16 oz. |
| 1/2 | ts | Salt |
| 1/2 | ts | Brown sugar |
| 1/4 | ts | Dried whole basil |
| 1/8 | ts | Pepper |
| 2 | tb | Grated Parmesean cheese |
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.