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Recipe Source: cdkitchen.com
Lebanese Eggplant
Category: Eggplant
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 medium eggplant, peeled and diced
- 1/2 cup chopped onion
- 1 each clove garlic
- 1/2 cup sliced mushroom
- 1/4 cup olive oil
- 1 tablespoon all-purpose flour
- 1 can (15 ounce size) tomatoes (drained)
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1/4 teaspoon dried basil
- 1/8 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Cook eggplant in boiling water (salted) 8-10 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 qt. casserole, top with Parmesan cheese. Bake at 375 degrees F for 25 minutes.
Recipe Source: cdkitchen.com
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