Eggplant and Oysters Louisiane |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Got this one from my dad. He got it from a magazine or newspaper or who knows where?? A great one for oyster-lovers, but not for fat-watchers. Thanks Pops. Ingredients:
4 slices bacon |
3 lbs eggplants, peeled and cubed |
1 medium onion, chopped |
1 large green pepper, chopped |
3 stalks celery, chopped |
4 green onions, chopped |
6 garlic cloves, minced |
3/4 cup italian seasoned breadcrumbs |
2 tablespoons grated parmesan cheese |
1/2-1 teaspoon creole seasoning (or to taste) |
1 tablespoon butter or 1 tablespoon margarine |
2 (12 ounce) containers fresh standard oysters, drained |
Directions:
1. Fry bacon in a big skillet until crisp; drain bacon on a paper towel-line plate; crumble and set aside.
2. Add eggplant and next 5 ingredients to the bacon drippings; cover; cook over medium heat for 20 minutes, stirring frequently.
3. Remove skillet from heat; add in breadcrumbs, cheese, and creole seasoning; stir to combine; set aside.
4. In another skillet, melt butter over medium heat.
5. Add oysters; cook, stirring constantly for 5 minutes or just until edges curl; drain.
6. In a greased 13x9 inch baking dish, layer half the eggplant mixture.
7. Evenly spread oyster mixture.
8. Spread remaining eggplant mixture over oysters.
9. Bake, uncovered, at 400° for 20 minutes.
10. Sprinkle with bacon; serve hot.
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