The best delicious Roasted Flounder Stuffed With An Eggplant And Cornbread Dres recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Roasted Flounder Stuffed With An Eggplant And Cornbread Dres recipe today!
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2 tb Olive oil
1 md Eggplant; peeled and small
; diced
Salt
Cayenne
1 c Chopped onions
1/2 c Chopped celery
1 ts Chopped garlic
4 c Left-over cornbread crumbs
1 c Chicken stock; up to 2
1 tb Chopped fresh parsley leaves
4 Flounder fillets; (6-ounce)
Preheat the oven to 400 degrees F.
In a large saut? pan, over medium heat, add 2 tablespoons of the oil. When
the oil is hot add the eggplant. Season with salt and cayenne. Saut? for 3
to 4 minutes, or until slightly wilted. Add the onions and celery. Season
with salt and cayenne. Continue to saut? for 3 minutes. Remove from the
heat and cool completely. In a mixing bowl, combine the eggplant mixture,
garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing
sit for 20 minutes. If the dressing is too dry add more liquid. Season
Yields
1 servings
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