Lebaneese Eggplant Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Medium: eggplant -peel & dice,
1/2 cup: Shopped onion,
1 Clove: of garlic,
1/2 cup: Sliced mushroom,
1/4 cup: Olive oil,
1 tbsp: All purpose flour,
1 can: Tomatoes, (drained) 16 oz.
1/2 tsp: Salt,
1/2 tsp: Brown sugar,
1/4 tsp: Dried whole basil,
1/8 tsp: Pepper,
2 tbsp: Grated Parmesean 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 Parmeasan
cheese. Bake at 375 degree for 25 minutes.
Source from luhu.jp
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 Parmeasan
cheese. Bake at 375 degree for 25 minutes.
Source from luhu.jp
Tags
Vegetables