1 Medium eggplant -peel & dice
1/2 c Shopped onion
1 Clove of garlic
1/2 c Sliced mushroom
1/4 c Olive oil
1 T All purpose flour
1 cn Tomatoes (drained) 16 oz.
1/2 t Salt
1/2 t Brown sugar
1/4 t Dried whole basil
1/8 t Pepper
2 T Grated Parmesean cheese
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.