Eggplant Creole

(4 votes)

1 large eggplant
2 medium onions
1/2 green pepper
2 tablespoons butter
1/2 cup bread crumbs
salt and pepper to taste
1 cup canned or fresh tomatoes
1 tablespoon worcestershire sauce
3/4 cup sharp cheese

Cut eggplant in slices 3/4 inch thick. Pare and cut slices into cubes. Cook in boiling water until tender, about 15 minutes. Let drain in colander. Peel and chop onion. Chop green pepper. Sauté in butter until tender. Add drained eggplant, a few bread crumbs, salt and pepper, cutup tomatoes and Worcestershire sauce. Let simmer a few minutes, then pour all into baking dish and dot with pieces of sharp cheese. Bake in oven about 15 minutes at 325 degrees until it bubbles and cheese melts.


this is a very easy and tasty way to prepare eggplant. it actually tastes really good!and i wasnt that big of an eggplant fanatic before. i think even the kiddies might like it , just throw on a little extra cheese!easy, easy to fix.
claudia, port arthur,texas

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