Name: Eggplant Au Gratin
Ingredients: 1 Eggplant (about 1 lb.); 1/2 lb Fresh Mushrooms; Juice of 1/2 lemon; 1/2 c Milk; Pepper, to taste; Tabasco, to taste; 2 tb Bread crumbs; Salt to taste; 3 1/2 tb Butter; 1 1/2 tb Flour; 1/4 c Heavy cream; 1/4 ts Nutmeg; 1 Egg, lightly beaten; 2 tb Parmesan cheese

Ten Reasons Why it is Wrong to Take the Life of Unborn Children: 1. God commanded, 'Thou shalt not murder' (Exodus 20:13). 2. The destruction of conceived human life – whether embryonic, fetal, or viable – is an assault on the unique person-forming work of God. 3. Aborting unborn humans falls under the repeated biblical ban against 'shedding innocent blood.' 4. The Bible frequently expresses the high priority God puts on the protection and provision and vindication of the weakest and most helpless and most victimized members of the community. 5. By judging difficult and even tragic human life as a worse evil than taking life, abortionists contradict the widespread biblical teaching that God loves to show His gracious power through suffering and not just by helping people avoid suffering. 6. It is a sin of presumption to justify abortion by taking comfort in the fact that all these little children will go to heaven or even be given full adult life in the resurrection. 7. The Bible commands us to rescue our neighbor who is being unjustly led away to death. 8. Aborting unborn children falls under Jesus' rebuke of those who spurned children as inconvenient and unworthy of the Savior's attention. 9. It is the right of God the Maker to give and to take human life. It is not our individual right to make this choice. 10. Finally, saving faith in Jesus Christ brings forgiveness of sins and cleansing of conscience and help through life and hope for eternity. Surrounded by such omnipotent love, every follower of Jesus is free from the greed and fear that might lure a person to forsake these truths in order to gain money or avoid reproach.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetables	6	Servings

INGREDIENTS

1		Eggplant (about 1 lb.)
1/2	lb	Fresh Mushrooms
		Juice of 1/2 lemon
1/2	c	Milk
		Pepper, to taste
		Tabasco, to taste
2	tb	Bread crumbs
		Salt to taste
3 1/2	tb	Butter
1 1/2	tb	Flour
1/4	c	Heavy cream
1/4	ts	Nutmeg
1		Egg, lightly beaten
2	tb	Parmesan cheese

INSTRUCTIONS

1.  Preheat oven to 425 deg. 2. Peel the eggplant and cut the flesh into 1"
cubes, more or less.  Drop the cubes into boiling salted water, cook about
5 minutes, just until cooked. Drain well. 3. Meanwhile, slice the
mushrooms.  There should be about 2 cups.  Heat 1 tablespoon butter in a
skillet and add the mushroom slices. Sprinkle with salt and about 1
teaspoon lemon juice. Cook, stirring and tossing, until the mushrooms give
up their juice.  Continue cooking until the liquid evaporates. Set aside.
4.  Melt 1 1/2 tablespoons butter in a saucepan and add the flour, stirring
with a wire whisk.  Add the milk and cream, stirring rapidly with the
whisk.  When blended and smooth, add salt and pepper to taste, the
remaining lemon juice, nutmeg, and Tabasco to taste. Stir in the mushrooms
and eggplant.  Stir in the egg.  Spoon the mixture into a baking dish (an
8" pie plate works well). Sprinkle with a mixture of crumbs and cheese and
dot the remaining 1 tablespoon butter.  Bake 30 to 40 minutes, and then
brown under the broiler.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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