(Eggplant) Aubergines a la Boston Serves 4

Cut unpeeled eggplants in half lengthwise. Cut gashes in pulp and sprinkle each half w 1/2 tsp salt. Turn onto paper towels and let stand 30 min. Squeeze out the water and wipe dry. Mix the pepper and flour and dredge each half in mix. Reserve the remaining flour. In a large skillet, heat half oil, add 2 eggplant halves, cut side down, and cook slowly, covered, 10 min. Turn and cook 10 min longer. Remove from the pan and repeat process w the remaining oil and eggplant. In saucepan, heat 2 T butter, add onion and cook until transparent. With a wire whisk stir in the reserved flour, 1/2 tsp salt and cayenne. Add milk and cook, stirring, until thickened. Mix cheeses and add half to the sauce. Blend in 3T cream and mustard. Saute mushrooms in remaining butter and add. Scoop out the eggplant pulp, leaving a shell 1/2″ thick. Chop pulp coarsely and add to sauce. Mix well and spoon into the shells. Sprinkle tops w remaining cheese and broil until brown. Before serving, pour the remaining cream over the top.

Butter 3 T
Cayenne Pepper pinch
Cheese, Parmesan 3 T
Cheese, Swiss 3 T
Eggplant 2 small
Flour 5 T
Heavy Cream 0.25 c
Milk 0.75 c
Mushrooms 1 c sliced
Mustard 1 tsp dried
Olive Oil 0.25 c
Onion 1 c finely chopped
Pepper
Salt