| 1 | Preheat oven to 425 deg. |
| 2 | Peel the eggplant and cut the flesh into 1" cubes, more or less. |
| 3 | Drop the cubes into boiling salted water, cook about 5 minutes, just until cooked. |
| 4 | Drain well. |
| 5 | Meanwhile, slice the mushrooms. |
| 6 | There should be about 2 cups. |
| 7 | Heat 1 tablespoon butter in a skillet and add the mushroom slices. |
| 8 | Sprinkle with salt and about 1 teaspoon lemon juice. |
| 9 | Cook, stirring and tossing, until the mushrooms give up their juice. |
| 10 | Continue cooking until the liquid evaporates. |
| 11 | Set aside. |
| 12 | Melt 1 ?tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. |
| 13 | Add the milk and cream, stirring rapidly with the whisk. |
| 14 | When blended and smooth, add salt and pepper to taste, the remaining lemon juice, nutmeg, and tabasco to taste. |
| 15 | Stir in the mushrooms and eggplant. |
| 16 | Stir in the egg. |
| 17 | Spoon the mixture into a baking dish (an 8" pie plate works well). |
| 18 | Sprinkle with a mixture of crumbs and cheese and dot the remaining 1 tablespoon butter. |
| 19 | Bake 30 to 40 minutes, and then brown under the broiler. |
