Eggplant Bake
- 4 Tbsp. Butter
- 1 Large Eggplant, diced
- Salt & Fresh Black Pepper
- ¼ tsp. Cayenne
- 1 C. Chopped Onions
- ¼ C. Chopped Green Bell Pepper
- ¼ C. Chopped Celery
- 2 Tbsp. Minced Garlic
- ½ tsp. dried Thyme
- ½ tsp. dried Oregano
- 2 Tbsp. Flour
- 2 C. Water
- 1 C. Bread Crumbs
- 1 C. Grated Parmesan Cheese
- 1 Tbsp. Creole Seasoning (see below)
- 2 Tbsp. Paprika
- 2 Tbsp. Salt
- 2 Tbsp. Garlic Powder
- 1 Tbsp. Freshly Ground Black Pepper
- 1 Tbsp. Onion Powder
- 1 Tbsp. Cayenne Pepper
- 1 Tbsp. Dried Oregano
- 1 Tbsp. Dried Thyme
- Preheat oven to 375º F.
- In a large sauté pan, over medium-high heat, melt the butter
- Add the eggplant and season with salt, black pepper and cayenne
- Sauté 7-8 minutes until softened
- Add the onions, bell peppers and celery
- Sauté for 5-6 minutes until soft
- Add the garlic and dried herbs
- Sauté for 2 minutes
- Whisk the flour and water together and add to the pan, stirring well
- Bring to a boil then reduce heat and cook for 3-4 minutes, until the mixture thickens
- Remove from heat and cool
- In a mixing bowl, combine the bread crumbs and cheese together
- Add the vegetables, season with Creole seasoning, and combine.
- Pour the mixture into a lightly greased casserole
- Bake for 45 minutes until bubbly and golden brown
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/eggplant-bake/
3.5.3226