Eggplant Creole
2005-08-03- Course: Main Dishes
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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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.
Ingredients
- 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
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes.
Step 3
Drain and place the eggplant into a buttered casserole dish.
Step 4
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.
Step 5
Pour the mixture over eggplant.
Step 6
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.
Step 7
Cover with a thin layer of the buttered bread crumbs.
Step 8
Bake for 10 minutes and serve hot.
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