Lebaneese Eggplant

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Lebaneese Eggplant

 

1 medium eggplant, peeled, diced

1 clove of garlic

1/4 cup olive oil

1 16 can tomatoes, drained

1/2 tsp. brown sugar

1/8 tsp. pepper

1/2 cup chopped onion

1/2 cup sliced mushroom

1 tbsp. all purpose flour

1/2 tsp. salt

1/4 tsp. dried whole basil

2 tbsps. grated parmesean cheese

 

Cook eggplant in boiling salted water, 8 to 10 minutes, 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

quart casserole, top with Parmeasan cheese. Bake at 375 degrees for 25 minutes.

Serves 4.

 

 

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