Roasted Smothered Scrod With Onion Crisps | Emerils.com

Ingredients

• Four 6-ounce scrod fillets
• 1 tablespoon Creole Seasoning
• 2 tablespoons olive oil
• 1 1/4 pounds eggplant, peeled and cut into 1/2-inch dice (about 6 cups)
• 1 cup chopped yellow onions
• 8 plum tomatoes (about 1 pound), cored and cut into quarters
• 1/4 cup chopped fresh basil
• 2 teaspoons minced garlic
• 1 teaspoon salt, or more to taste
• 1/4 teaspoon cayenne
• 1/4 teaspoon crushed red pepper flakes
• 1 cup Chicken Stock or
• canned low-sodium chicken broth
• Onion Crisps