1 med. eggplant, peeled and diced
1/2 c. chopped onion
1 clove garlic, minced
1/2 c. sliced mushrooms
1/8 c. olive oil
1 tbsp. flour
16 oz. can tomatoes
1/4 c. slivered almonds
1/2 tsp. salt
1/2 tsp. brown sugar
1/4 tsp. basil
1/8 tsp. pepper
2 tbsp. Parmesan cheese

Cook eggplant in boiling salted water 8-10 minutes or just until tender; drain well. Saute onion, garlic and mushrooms in olive oil until tender. Add flour, stirring until smooth. Add tomatoes, salt, sugar, basil and pepper; bring to boil. Remove from heat. Layer half eggplant and tomato mixture in lightly greased 1 1/2 quart casserole; repeat layers. Top with Parmesan cheese and sprinkle with almonds. Bake at 375 degrees for 25 minutes. Serves 6-8.