"The belly rules the mind."--Spanish Proverb

Eggplant Creole Recipe

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This recipe for Eggplant Creole, by , is from The Cleghorn Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Cleghorn
Added: Friday, May 29, 2009

Category:
Category:

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

Directions:
Directions:
Peel and dice eggplant; cook 10 min in boiling salted water. Drain well and place in bottom of greased two-quart casserole. In medium saucepan, melt butter; add flour and cook until bubbling. Add tomatoes, green pepper, onion, brown sugar, salt, bay leaf, and cloves. Cook mixture over low heat, stirring occasionally, five to seven minutes (the mixture will be quite thick). Spread mixture over reserved eggplant. Top with bread crumbs and sprinkle with cheese. Bake at 350 about 30 min, or until top is lightly browned and mixture bubbles at the sides.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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