*  Exported from  MasterCook  *
 
                             EGGPLANT AU GRATIN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
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