Roast Flounder Stuffed With Eggplant Corn Bread Dressing | Emerils.com

Ingredients

• 1/4 cup olive oil
• 1 large eggplant (about 1 1/4 pounds), peeled and cut into 1/2-inch dice
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 4 cups crumbled Corn Bread
• 1 to 1 1/2 cups Chicken Stock or
• canned low-sodium chicken broth
• Four 6-ounce flounder fillets, skin removed
• 1 tablespoon chopped fresh flat-leaf parsley