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
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.
