Creole Eggplant

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2 tablespoons vegetable oil
2 tablespoons chopped onions
2 tablespoons chopped green bell peppers
1/4 cup sliced mushrooms
2 cups tomatoes
freshly ground black pepper
1 eggplant, sliced or cubed
1/2 cup bread crumbs
1 tablespoon margarine

Cook onion, bell pepper and mushrooms in the oil over low heat for about 5 minutes. Add tomatoes and seasonings, and simmer until sauce is thick, about 30 minutes. Parboil eggplant 10 minutes, or until done. Put a layer of eggplant in the bottom of a casserole, then a layer of sauce, another layer of eggplant and a layer of sauce. Continue until all the eggplant is used, finishing with a layer of sauce. Sprinkle seasoned bread crumbs over top, dot with margarine and bake at 350 F. for 30 minutes, or until bubbling.

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