Serves: 5
Total Calories: 68
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.
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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