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Ingredients:
1 medium Eggplant, peeled & diced
1 Clove of garlic
1/4 Cup(s) Olive oil
1 Can(s) Tomatoes (drained) 16 oz.
1/2 Teaspoon(s) Brown sugar
1/8 Teaspoon(s) Pepper
1/2 Cup(s) Shopped onion
1/2 Cup(s) Sliced mushroom
1 Tablespoon(s) All purpose flour
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Dried whole basil
2 Tablespoon(s) 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.
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