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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Eggplant and Oyster Louisiane Recipe

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This recipe for Eggplant and Oyster Louisiane is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices bacon
3 (1 lb) eggplants, peeled and cubed
1 med onion, chopped
1 large green bell pepper, chopped
3 stalks celery, chopped.
4 green onions, chopped
6 cloves garlic, minced
¾ c Italian seasoned breadcrumbs
1 ½ Tbsp grated parmesan cheese
½ tsp Creole seasoning
1 Tbsp butter
2 (12 oz) containers fresh standard oysters, drained
Directions:
Directions:
Cook bacon in a large skillet until crisp, remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Add cubed eggplant, onion, and next 4 ingredients to bacon drippings; cover and cook over medium heat 20 minutes, stirring occasionally, remove mixture from heat. Stir in Italian seasoned breadcrumbs, parmesan cheese, and Creole seasoning. Set aside.
Melt butter in a large skillet over medium heat, add oysters, and cook, stirring constantly, just until edges curl (about 5 minutes). Drain well.
Spread half of eggplant mixture in a lightly greased 13x9 baking dish; top with oysters. Spread remaining eggplant mixture over oysters. Bake uncovered at 400for 20 minutes. Sprinkle with bacon.

 

 

 

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