Eggplant Creole Recipe

Name: Eggplant Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. fresh corn bread crumbs; 1 small eggplant, diced, cooked and drained; 1 Tbsp. flour; 1 green pepper, diced; 1 tsp. salt; 3 large tomatoes, chopped; 2 cans diced tomatoes; 1 small onion, chopped; 1 Tbsp. brown sugar; 1/2 stick butter; 1 pkg. shredded Velveeta cheese

Servings: persons

1 c. fresh corn bread crumbs
1 small eggplant, diced, cooked and drained
1 Tbsp. flour
1 green pepper, diced
1 tsp. salt
3 large tomatoes, chopped
2 cans diced tomatoes
1 small onion, chopped
1 Tbsp. brown sugar
1/2 stick butter
1 pkg. shredded Velveeta cheese

1
Place cooked, drained eggplant in greased baking dish.
2
In skillet, melt butter and add flour.
3
Stir until blended.
4
Add fresh tomatoes, canned tomatoes, onions and green pepper.
5
Cook for 5 minutes.
6
Add seasoning. Pour over eggplant.
7
Bake at 350u00b0 for 30 minutes.
8
Top with cheese and bake for an additional 10 to 15 minutes or until cheese is melted.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. fresh corn bread crumbs, 1 small eggplant, diced, cooked and drained, 1 Tbsp. flour, 1 green pepper, diced, and more.

Yes, Eggplant Creole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Creole

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