Ingredients:
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Directions:
Peel and chunk the eggplant. Place in boiling water for 1 minute. Drain.
Meanwhile, sauté mushrooms in butter. (I use canned because they do not exude liquid as fresh ones do.) Add onions and continue sautéing until barely soft. Add flour to make a roux. When roux is cooked, add milk and stir until incorporated.
Add can of mushroom soup (or make a double amount of the mushroom, onion roux). Add eggplant and pepper. Add egg and stir quickly to avoid scrambling. Add thyme.
Pour into a greased 1 ½-quart casserole. Top with Italian bread crumbs and bake at 350 for 30 to 45 minutes, or until bubbly. |
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