Lebanese Eggplant Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1 each Medium eggplant -peel & dice
1/2 cup chopped onion
1 each Clove of garlic
1/2 cup Sliced mushroom
1/4 cup Olive oil
1 tablespoon All purpose flour
1 can Tomatoes (drained) 16 oz.
1/2 teaspoon Salt
1/2 teaspoon Brown sugar
1/4 teaspoon Dried whole basil
1/8 teaspoon Pepper
2 tablespoons Grated Parmesan cheese
Directions:
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 Parmesan cheese. Bake at 375 degree for 25 minutes.
This recipe from CDKitchen for Lebanese Eggplant serves/makes 4
Recipe ID: 6481
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