Lebaneese eggplant

Lebaneese eggplant
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Lebaneese eggplant ingredients

  • 1 Medium eggplant -peel & dice
  • 1⁄2 c Shopped onion
  • 1 Clove of garlic
  • 1⁄2 c Sliced mushroom
  • 1⁄4 c olive oil
  • 1 T All purpose flour
  • 1 cn Tomatoes (drained) 16 oz.
  • 1⁄2 T Salt
  • 1⁄2 T Brown sugar
  • 1⁄4 T Dried whole basil
  • 1⁄8 T Pepper
  • 2 T Grated Parmesean cheese

Cooking Lebaneese eggplant

1. Cook eggplant in boiling water (salted) 8-10 min. , drain well.
2. Sautei onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.
3. Add tomatoes and other ingredients.
4. Bring to a boil.
5. Remove from heat.
6. Layer in lightly grease 1 qt. casserole, top with parmeasan cheese.
7. Bakei at 375 °F for 25 minutes.

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