Lebaneese eggplant
- Main Ingredient: Eggplant Various Vegetables
- Yield:
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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