Creole Eggplant

12 ingredients
7 steps

Ingredients

  • 1 large eggplant with no green on skin
  • 1/4 c. celery, minced
  • 1 small onion, minced
  • 1 small green pepper, minced
  • 2 Tbsp. margarine
  • 1 egg, beaten
  • 1 c. canned tomatoes
  • 1/2 c. sharp Cheddar cheese, grated
  • 1 Tbsp. parsley flakes
  • 1 tsp. baking powder
  • 1 c. cracker crumbs, divided
  • salt to taste

Directions

  1. 1
    Peel eggplant and slice into a bowl of salted water.
  2. 2
    Let soak for 15 to 20 minutes.
  3. 3
    Pour off water and boil eggplant in fresh salted water until very tender; drain and mash.
  4. 4
    Saute celery, onion and green pepper in margarine, then stir in eggplant, egg, tomatoes, cheese, parsley flakes, baking powder and 1/2 the cracker crumbs.
  5. 5
    Mix well, salt to taste and pour into a greased 1 1/2-quart casserole.
  6. 6
    Top with remaining cracker crumbs.
  7. 7
    Bake at 350° for 40 minutes.

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