Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy

• 1 eggplant, peeled and cut in long slices
• 12 cup white flour
• 12 cup yellow cornmeal
• 12 teaspoon sugar or 12 teaspoon Splenda sugar substitute
• 12 cup milk
• 12 teaspoon white pepper
• Pam cooking spray
• 1 (14 1/2 ounce) candiced tomatoes with onion and garlic
• 1 (6 1/2 ounce) can mushroom stems and pieces, with liquid
• 14 cup milk
• 1 teaspoon flour
• 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
• shredded mozzarella cheese (optional)

1. Preheat oven to 400*.
2. Place baking pan in oven for about 6 minutes.
3. Take out hot pan and spray with Pam.
4. Mix cornmeal, flour, sugar and pepper in shallow pie plate, while pan is heating.
5. Put milk in another shallow pie plate.
6. Coat each eggplant slice in milk, then in cornmeal and flour mixture.
7. Place breaded eggplant on the baking pan.
8. Spray the slices with Pam.
9. Bake for 15 minutes.
10. Take out of oven and turn slices over.
11. Bake for 10 more minutes.
12. Take out.
13. Cover and keep warm.
14. In medium saucepan add diced tomatoes, mushrooms with liquid.
15. Heat.
16. Add 1 tsp flour to 1/4 cup milk.
17. Stir.
18. Add any leftover milk and breading mix.
19. Wisk to mix until blended.
20. Add sugar or Splenda.
21. Slowly stir in to tomato mushroom mixture and stir until thickened.
22. Use as gravy over eggplant slices or place the cooked eggplant slices in a flat casserole dish, spoon the sauce over and then add shredded cheese on top and bake for 15 minutes 400*.

eggplant, white flour, yellow cornmeal, sugar, milk, white pepper, spray, tomatoes, mushroom stems, milk, flour, sugar, mozzarella cheese

Taken from www.food.com/recipe/baked-eggplant-aubergine-ala-ce-ce-with-tomato-mushroom-gravy-182959 (may not work)