Ingredients
- 1 eggplant peel
- 1 clove of garlic
- 1/2 mushroom (sliced)
- 1/2 c shopped onion
- 1/4 c olive oil
- 2 t parmesean cheese (grated)
- 1 t all purpose flour
- 1/2 t brown sugar
- 1/2 t salt
- 1/4 t basil (dried whole)
- 1/8 t pepper
- 1 package tomatoes
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.
