- Peel & dice the eggplant
- Slice the mushrooms
- Chop the onion in half julienne
Preheat oven to 375°F
1. Cook eggplant in boiling water (salted) 8-10 minutes, drain well.
2. Sauté onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.
3. Add tomatoes and herbs. Bring to a boil. Remove from heat.
4. Layer in lightly greased 1 qt. casserole. Bake for 25 minutes.