Eggplant Creole

Name: Eggplant Creole
Ingredients: 1 c. fresh corn bread crumbs; 1 small eggplant, diced, cooked and drained; 1 Tbsp. flour; 1 green pepper, diced; 1 tsp. salt; 3 large tomatoes, chopped; 2 cans diced tomatoes; 1 small onion, chopped; 1 Tbsp. brown sugar; 1/2 stick butter; 1 pkg. shredded Velveeta cheese

11 ingredients

8 steps

Ingredients

1 c. fresh corn bread crumbs
1 small eggplant, diced, cooked and drained
1 Tbsp. flour
1 green pepper, diced
1 tsp. salt
3 large tomatoes, chopped
2 cans diced tomatoes
1 small onion, chopped
1 Tbsp. brown sugar
1/2 stick butter
1 pkg. shredded Velveeta cheese

Directions

1

Place cooked, drained eggplant in greased baking dish.
2

In skillet, melt butter and add flour.
3

Stir until blended.
4

Add fresh tomatoes, canned tomatoes, onions and green pepper.
5

Cook for 5 minutes.
6

Add seasoning. Pour over eggplant.
7

Bake at 350° for 30 minutes.
8

Top with cheese and bake for an additional 10 to 15 minutes or until cheese is melted.