Eggplant Creole

Name: Eggplant Creole
Ingredients: 1 medium eggplant; boiling salt water; 3 tablespoons melted butter; 3 tablespoons flour; 2 tablespoons olive oil; 2 cups chopped tomatoes; 12 cup chopped green pepper; 12 cup chopped onion; 12 teaspoon minced garlic; 1 teaspoon dried thyme; 1 tablespoon brown sugar; 12 teaspoon red pepper flakes; 1 cup fresh breadcrumb; 2 tablespoons parmesan cheese; 1 tablespoon soft butter

15 ingredients

13 steps

Ingredients

1 medium eggplant
boiling salt water
3 tablespoons melted butter
3 tablespoons flour
2 tablespoons olive oil
2 cups chopped tomatoes
12 cup chopped green pepper
12 cup chopped onion
12 teaspoon minced garlic
1 teaspoon dried thyme
1 tablespoon brown sugar
12 teaspoon red pepper flakes
1 cup fresh breadcrumb
2 tablespoons parmesan cheese
1 tablespoon soft butter

Directions

1

Preheat oven to 350.
2

Peel eggplant and cut into cubes.
3

Boil in salted water for 10 minute Drain well.
4

In a large bowl mix eggplant with melted butter.
5

Sift flour over eggplant and mix well.
6

In saucepan saute in 2 Tbl olive oil tomatoes, peppers, onion, garlic, thyme, brown sugar and pepper flakes.
7

Cook for 5 minute.
8

Mix with eggplant and transfeer to greased 1 1/2 quart casserole.
9

Top with fresh bread crumbs.
10

Sprinkle with Parmesan and Butter.
11

(better to put all in small pan and saute then put on top of mixture).
12

Bake at for 40 minute
13

Serves 4.