We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

It will work out perfectly - if you let Jesus take control

Eggplant Au Gratin

0
(0)

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

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?