Categories: Vegetables 
      Yield: 6 servings 
  
      1    Eggplant (about 1 lb.)                   Salt to taste 
    1/2 lb Fresh Mushrooms                 3 1/2 tb Butter 
           Juice of 1/2 lemon              1 1/2 tb Flour 
    1/2 c  Milk                              1/4 c  Heavy cream 
           Pepper, to taste                  1/4 ts Nutmeg 
           Tabasco, to taste                   1    Egg, lightly beaten 
      2 tb Bread crumbs                        2 tb Parmesan cheese 
  
  1.  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.