Monday, September 5, 2011

Janice's Louisiana Style Eggplant

Excellent low calorie and super healthy way to enjoy eggplant! The nutrition facts can be found at Calorie Count!

Louisiana Style Eggplant


1 eggplant
2 tablespoons flour
2 tablespoons butter
1 (15 ounce) canned crushed tomatoes
8 oz water or veggie stock
2 bay leaves
1 red bell pepper, chopped 
1 stalk celery, chopped
1 onion, chopped
1/2 t fresh cracked black pepper
1/2 cup grated white cheddar or Swiss cheese
1/2 cup bread crumbs
optional - if the pre-baked mixture is too thin, add some prepared or instant roux


Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Cut eggplant in cubes (no need to peel) and boil for eight minutes. Drain into a colander. 

In a large skillet, saute bay leaves, red bell pepper, celery and onion until softened. Put the sauteed mix in a bowl. Wipe the skillet with a paper towel so it can be used for the next step.

Melt the butter over medium heat in the wiped clean skillet, when bubbly, add the flour and stir well until incorporated. Add canned or fresh tomatoes and water or stock; stir to incorporate. Add the sauteed mix. Taste and adjust seasonings. Add roux if needed. I like to use Tony Chacheres Instant Roux. The roux also has some seasonings so taste the liquid after the roux incorporates. You may want to add some of your favorite Louisiana seasoning at this point too - it all depends on if you are a spice person or prefer to let the veggies shine.
After the sauce thickens, stir in the eggplant. Pour into a Pam sprayed or non-stick casserole and sprinkle with cheese and bread crumbs.

Bake for 1/2 hour at 350 degrees

Serve with brown rice!

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