President (Lady Bird ) Johnson Eggplant Creole
Recipe: #43833
October 25, 2024
Categories: Side Dishes, Bacon, Eggplant Creole, Canned Tomatoes, more
"Use small eggplants for this because your serving is 1/2 a shell per person. From Dinah Shore's cook book."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (350.8 g)
- Calories 344
- Total Fat - 14.8 g
- Saturated Fat - 5.3 g
- Cholesterol - 25 mg
- Sodium - 1319.6 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 5.7 g
- Sugars - 11.7 g
- Protein - 20.2 g
- Calcium - 327.4 mg
- Iron - 2.9 mg
- Vitamin C - 37.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Wash and dry eggplants and cut each in half lengthwise.
Step 3
Scoop out pulp and chop.
Step 4
Leave eggplant shells about 1/4" thick.
Step 5
Heat bacon in skillet until it renders some fat.
Step 6
Add onions, celery and green peppers and sauté until bacon is cooked.
Step 7
Add eggplant, and drained tomatoes.
Step 8
Simmer until tender.
Step 9
Beat with a fork until well blended.
Step 10
Add half (3/4 cup) of the breadcrumbs and dry mustard.
Step 11
Beat again until well blended.
Step 12
Add salt and pepper to taste, fold in mushrooms. Fill eggplant shells.
Step 13
Sprinkle evenly with cheese and remaining breadcrumbs.
Step 14
Place is baking pan with water just to cover the bottom.
Step 15
Bake 20 minutes until eggplant is heated through and breadcrumbs are lightly browned.
Tips
No special items needed.
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