1    Eggplant (about 1 lb.)

    1/2 lb Fresh Mushrooms

           Juice of 1/2 lemon
    1/2 c  Milk

           Pepper, to taste
           Tabasco, to taste
      2 tb Bread crumbs

           Salt to taste
  3 1/2 tb Butter

  1 1/2 tb Flour

    1/4 c  Heavy cream

    1/4 ts Nutmeg

      1    Egg, lightly beaten

      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.