Eggplant au Gratin

Name: Eggplant au Gratin
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: ¼ teaspoon nutmeg; Tabasco sauce to taste; 1 egg, lightly beaten; 2 tablespoons bread crumbs; 1½ tablespoons flour; ½ cup milk; ¼ cup heavy cream; Freshly ground pepper to taste; 2 tablespoons Parmesan cheese; Juice of ½ lemon; 3½ tablespoons butter; ½ pound fresh mushrooms; Salt to taste, if desired; 1 eggplant (about 1 pound)

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 eggplant (about 1 pound)
Salt to taste, if desired
½ pound

Americas
United States
Dinner

Method

Preheat the oven to 425 degrees.
Peel the eggplant and cut the flesh into 1-inch cubes, more or less. Drop the cubes into boiling salted water and cook about 5 m