This flavorful, stuffing-like dish comes from Andi Wolff. Use any of our delicious local eggplants! The creole seasoning makes way more than you need for this recipe, but it will come in handy as a kitchen staple in future dishes!
Eggplant Bake
Ingredients
Scale
- 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)
Creole Seasoning
- 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
Instructions
- 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