Ingredients
- 1 eggplant peel
- 1 clove of garlic
- 1/2 mushroom (sliced)
- 60 gr shopped onion
- 60 ml olive oil
- 5 gr parmesean cheese (grated)
- 3 gr all purpose flour
- 2 gr brown sugar
- 1 gr salt
- 1 gr basil (dried whole)
- 1 gr 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 litre casserole, top with Parmeasan cheese. Bake at 190ºC or 25 minutes.
