Creole Eggplant

(1 vote)

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.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.