Delmonico Baked Creole Eggplant


Serves: 5
Total Calories: 68

Ingredients

2 eggplant, peeled, diced
1 onion, chopped
2 stalks celery, chopped
1 cup small shrimp
butter
1 tomato, chopped
Dash of Tabasco
1 Dash of Worcestershire sauce
1 bay leaf
1/4 cup seasoned bread crumbs

Directions:

Parboil eggplant. Sauté onion, celery, and shrimp in butter. Add tomato. Cook for several minutes. Add Tabasco, Worcester-shire, and bay leaf. Cook until desired consistency. Fold in eggplant. Place in greased baking dish. Top with seasoned bread crumbs. Bake at 350° for approximately 20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 68
Calories from Fat: 5

This Delmonico Baked Creole Eggplant recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.


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