Roast Flounder Stuffed With Eggplant Corn Bread Dressing
Stuffed flounder with eggplant corn bread dressing—flavorful and delicious, perfect for seafood lovers! Yield: 4 servings | Emeril Lagasse.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Stove
- Baking sheet
- Parchment paper
- Toothpick
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
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