Cookin’ with THE CHRONICLE

Eggplant is a versatile and delicious vegetable. A lot of times eggplant takes on the flavor of its surroundings. So if you’re a creole lover, as I am, then this recipe is definitely for you! Enjoy at your next football party, go Tigers!

CREOLE EGGPLANT

3 medium eggplants (peeled and cubed) ½ cup bell pepper (chopped) ½ cup onion (minced) 1 can tomatoes (#2 size) ½ cup catsup 1 cup Panko flakes 1 tsp. Salt 4 tbsp. Bacon drippings Parmesan cheese

Cook eggplant with 2 tablespoons of bacon drippings and 1 teaspoon salt for about 5 minutes. This should be about 1 quart of cooked eggplant. Brown bell pepper and onions in 2 tablespoons of bacon drippings. Mix all ingredients except cheese. Pour in baking dish and sprinkle with Parmesan cheese. Bake in oven at 325 degrees about 30 minutes. This should yield about 8 servings. Very good warmed over.