Lebanese Eggplant And Mushroom Casserole Recipe

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.

nutrition data

Nutritional data has not been calculated yet.