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Servings: 6
Ingredients
- 1 x Eggplant (about 1 lb.)
- 1/2 lb Fresh Mushrooms Juice of 1/2 lemon
- 1/2 c. Lowfat milk Pepper, to taste Tabasco, to taste
- 2 Tbsp. Bread crumbs Salt to taste
- 3 1/2 Tbsp. Butter
- 1 1/2 Tbsp. Flour
- 1/4 c. Heavy cream
- 1/4 tsp Nutmeg
- 1 x Egg, lightly beaten
- 2 Tbsp. Parmesan cheese
Directions
- 1. Preheat oven to 425 deg.
- 2. Peel the eggplant and cut the flesh into 1" cubes, more or possibly less. Drop the cubes into boiling salted water, cook about 5 min, just till cooked. Drain well.
- 3. Meanwhile, slice the mushrooms. There should be about 2 c.. Heat 1 Tbsp. butter in a skillet and add in the mushroom slices. Sprinkle with salt and about 1 tsp. lemon juice. Cook, stirring and tossing, till the mushrooms give up their juice. Continue cooking till the liquid evaporates. Set aside.
- 4. Heat 1 1/2 Tbsp. butter in a saucepan and add in the flour, stirring with a wire whisk. Add in the lowfat milk and cream, stirring rapidly with the whisk. When blended and smooth, add in 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 mix into a baking dish (an 8" pie plate works well). Sprinkle with a mix of crumbs and cheese and dot the remaining 1 Tbsp. butter. Bake 30 to 40 min, and then brown under the broiler.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 89 | 75% |
| Total Fat 10.1g | 13% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 87mg | 4% |
| Potassium 162mg | 5% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.54g | 1% |
| Protein 2.56g | 4% |
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