- Course: Main Dishes
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- Add to Recipe Box
Eggplants have quite an eclectic history, but have always been delicious. For those who haven’t ventured too far out of their culinary norm, this is a great recipe to become accustomed to the eggplant. Dale Begnaud in memory of his Mom’s wonderful eggplant cooking.
- 1 large eggplant
- 3 tbsp butter or margarine
- 3 tbsp flour
- 3 large tomatoes, peeled and sliced
- 1/2 cup peppers, thinly sliced
- 1 small onion, thinly sliced
- 1 tsp salt
- 1 small bay leaf
- 2 whole cloves
- 1 cup buttered bread crumbs
Preheat oven to 350 degrees.
Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes.
Drain and place the eggplant into a buttered casserole dish.
In another pan, melt the butter, add the flour and stir until well blended. Add the tomatoes, peppers, onion, salt, pepper, bay leaf and cloves. Cook for five minutes.
Pour the mixture over eggplant.
Prepare the buttered breadcrumbs - Melt 2 tablespoon butter in a small skillet over medium low heat. As soon as butter is melted stir in 1 cup breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown. Or buy a package of Seasoned Croutons, place in a Ziploc bag and crush with a rolling pin.
Cover with a thin layer of the buttered bread crumbs.
Bake for 10 minutes and serve hot.