Eggplant and Rice Combo

8 mushrooms

1 tablespoon margarine

1 small onion, chopped

1 teaspoon flour

1/2 cup cream

l2 Slices eggplant, 1/2 inch thick

1/2 teaspoon cayenne pepper

8 slices tomatoes, 3/4 inch thick

Risotto:

2 tablespoons margarine

1 medium onion, chopped

1 cup rice

2 cups chicken broth

2 tablespoons grated Parmesan cheese

Clean and peel mushrooms, drain and saute in margarine a few minutes. Add onion and flour; mix well. Add cream and blend. Cook, stirring until thickened and continue cooking, stirring occasionally until the sauce is reduced to about one-half the original quantity. Season eggplant with pepper, dip in milk and then in flour and fry in deep, hot oil until golden brown or saute them in oil. Dip sliced tomatoes in flour and saute in hot oil. Spread rice mixture over bottom of hot serving dish. Place eggplant and tomatoes on rice, alternating and overlapping the two vegetables. Pour creamed mushrooms over all.

Risotto:
Melt 1 tablespoon margarine in medium saucepan. Add onion and cook until golden. Add rice. Mix well and gradually add chicken broth, stirring constantly.

Boil slowly 18 to 20 minutes. Add remaining tablespoon margarine and cheese. Serve hot.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana