President (Lady Bird ) Johnson Eggplant Creole
Created by dienia b on October 25, 2024
- Servings: 4
- Prep Time: 30m
- Cook Time: 90m
- Recipe #43833
Ingredients
- 2 eggplants (small)
- 4 ounces bacon, minced (4 slices)
- 1/2 cup onions, minced
- 1/2 cup green bell pepper, minced
- 32 ounces canned diced tomatoes, drained (4 cups)
- 1/2 cup celery, diced
- 1 1/2 cups breadcrumbs, fresh
- 1 cup sautéed mushrooms
- 1 tablespoon dry mustard, to taste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces parmesan cheese, grated
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Wash and dry eggplants and cut each in half lengthwise.
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Step 3: Scoop out pulp and chop.
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Step 4: Leave eggplant shells about 1/4" thick.
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Step 5: Heat bacon in skillet until it renders some fat.
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Step 6: Add onions, celery and green peppers and sauté until bacon is cooked.
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Step 7: Add eggplant, and drained tomatoes.
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Step 8: Simmer until tender.
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Step 9: Beat with a fork until well blended.
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Step 10: Add half (3/4 cup) of the breadcrumbs and dry mustard.
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Step 11: Beat again until well blended.
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Step 12: Add salt and pepper to taste, fold in mushrooms. Fill eggplant shells.
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Step 13: Sprinkle evenly with cheese and remaining breadcrumbs.
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Step 14: Place is baking pan with water just to cover the bottom.
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Step 15: Bake 20 minutes until eggplant is heated through and breadcrumbs are lightly browned.
Nutritional Facts
- 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