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Eggplant Bake

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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

  1. Preheat oven to 375º F.
  2. In a large sauté pan, over medium-high heat, melt the butter
  3. Add the eggplant and season with salt, black pepper and cayenne
  4. Sauté 7-8 minutes until softened
  5. Add the onions, bell peppers and celery
  6. Sauté for 5-6 minutes until soft
  7. Add the garlic and dried herbs
  8. Sauté for 2 minutes
  9. Whisk the flour and water together and add to the pan, stirring well
  10. Bring to a boil then reduce heat and cook for 3-4 minutes, until the mixture thickens
  11. Remove from heat and cool
  12. In a mixing bowl, combine the bread crumbs and cheese together
  13. Add the vegetables, season with Creole seasoning, and combine.
  14. Pour the mixture into a lightly greased casserole
  15. Bake for 45 minutes until bubbly and golden brown

Find it online: https://wolffsapplehouse.com/eggplant-bake/