Lebanese Eggplant

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Category: Eggplant
Prep Time: Cook Time: Total Time:

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

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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