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Lebanese Eggplant And Mushroom Casserole
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- #6481
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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
directions
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.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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