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Eggplant Creole

Eggplant Creole

1 medium eggplant

3 T. butter

3 T. flour

3 large tomatoes or 2 c. canned tomatoes

1 small green pepper

1 small onion, chopped

1 t. salt

1 T. brown sugar

1 bay leaf

2 cloves (not garlic, the little black cloves)

½ - ¾ c. bread crumbs

Dots of butter


  1. Peel eggplant and dice.  Boil for 12 minutes.  Drain and place into greased baking dish.
  2. Melt butter, add flour, and stir well.
  3. Add tomatoes, peppers, and onion to butter and flour.  Add salt, brown sugar, bay leaf, and cloves.  Cook 5 – 10 minutes.
  4. Remove bay leaf and cloves.  Pour mixture over eggplant in baking dish.
  5. Cover with bread crumbs and dot with butter.
  6. Bake at 350 degrees for 30 minutes.

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