Eggplant Creole

Name: Eggplant Creole
Ingredients: 1 medium eggplant; 3 Tbsp. butter; 3 Tbsp. flour; 3 large tomatoes, peeled and chopped; 1 medium green pepper, seeded and chopped; 1 medium chopped onion; 1 Tbsp. brown sugar; 1 tsp. salt; 2 whole cloves; 1 small bay leaf; 3/4 c. buttered bread crumbs; 1/4 c. grated Parmesan cheese

12 ingredients

5 steps

Ingredients

1 medium eggplant
3 Tbsp. butter
3 Tbsp. flour
3 large tomatoes, peeled and chopped
1 medium green pepper, seeded and chopped
1 medium chopped onion
1 Tbsp. brown sugar
1 tsp. salt
2 whole cloves
1 small bay leaf
3/4 c. buttered bread crumbs
1/4 c. grated Parmesan cheese

Directions

1

Peel and dice eggplant.
2

Cook 10 minutes in boiling salted water.
3

Drain and place in bottom of greased 2-quart casserole. In saucepan, melt butter; add flour and cook until bubbly.
4

Add tomatoes, green pepper, onion, brown sugar, salt, bay leaf and cloves.
5

Cook mixture over low heat 5 to 7 minutes until thick. Spread mixture over eggplant; top with bread crumbs and cheese. Bake at 350° for 30 minutes.