Eggplant Creole Recipe
Ingredients
| Peeled eggplant | 1 Medium | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Tomatoes | 3 Large | |
| Green pepper | 1 Small, chopped | |
| Onion | 1 Small, chopped | |
| Brown sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Bay leaf | 1⁄2 | |
| Cloves | 2 | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Grated cheddar cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 271 Calories from Fat 135
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 9.6 g48.1%
Trans Fat 0 g
Cholesterol 43.6 mg14.5%
Sodium 604.4 mg25.2%
Total Carbohydrates 26 g8.6%
Dietary Fiber 4.9 g19.6%
Sugars 9.3 g
Protein 9 g17.3%
Vitamin A 30.8% Vitamin C 49.1%
Calcium 20.4% Iron 7.7%
*Based on a 2000 Calorie diet
Directions
Place in greased 1 1/2-quart cas- serole.
Melt butter; blend in flour.
Peel and chop tomatoes; add to butter mixture.
Add green pepper, onion, brown sugar, salt, bay leaf and cloves.
Cook for 5 minutes; pour over eggplant.
Top with bread crumbs and cheese.
Bake at 350 degrees for about 30 minutes.
Chef
