Lebaneese Eggplant
Recipe type: Vegetables
Serves: 4
  • 1 medium eggplant, peeled and diced
  • 1 clove of garlic
  • 1/4 Cup olive oil
  • 1 can tomatoes (drained) 16 ounces
  • 1/2 teaspoon brown sugar
  • 1/8 teaspoon pepper
  • 1/2 Cup shopped onion
  • 1/2 Cup sliced mushroom
  • 1 Tablespoon all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried whole basil
  • 2 Tablespoons grated Parmesan cheese
  1. 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.
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