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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Baked eggplant and tomato dish. Ingredients:
1 medium eggplant |
1 clove of garlic |
3 tbs olive oil |
16 oz. tomatoes |
1/2 tsp brown sugar |
1/8 tsp pepper |
1/2 cup chopped onion |
1/2 cup sliced mushroom |
1 tbs all purpose flour |
1/2 tsp salt |
1/4 tsp dried basil |
Directions:
1. Cook eggplant in boiling water (salted) 8-10 min., drain well.
2. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat.
3. Layer the onion mixture with the eggplant in lightly greased 1 qt. casserole.
4. Bake at 375 degree for 25 minutes.
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