Eggplant Creole - MI Coop Kitchen

Ingredients

• 1 medium eggplant, peeled and diced
• 3 tablespoons butter + extra butter to dot casserole with
• 3 tablespoons flour
• 1 large can stewed tomatoes or 3 large fresh ones, chopped
• 1 medium sweet onion, diced
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 1/2 bay leaf
• breadcrumbs
• grated cheddar cheese, to taste
• Cook the eggplant in boiling water for 10 minutes. Drain and place in a greased baking dish.
• Melt the 3 tablespoons butter and add the flour and stir until blended.
• Add the tomatoes, onion and salt, brown sugar and bay leaf.
• Cook together for 5 minutes.
• Pour over eggplant, sprinkle top with breadcrumbs and dot with butter. Sprinkle cheddar cheese over top.
• Bake at 350 F for about 30 minutes or until cheese is bubbly.
• Main Dishes