Eggplant Creole


  • 1 medium eggplant
  • 1 Tbsp. soy margarine
  • 2 c. fresh tomatoes, chopped
  • 1/2 medium red pepper, chopped
  • 1/2 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. fructose
  • 1/4 c. seasoned dry bread crumbs
  • 1/4 c. vegan Parmesan cheese alternative
  • 3 Tbsp. soy flour
  • 1/4 tsp. ground cayenne pepper, opt.


  1. Peel and chop eggplant and place in an oil-sprayed 8 x 8 inch glass baking pan. Heat margarine in a medium skillet. Add onion, garlic, red and green bell pepper and saute until onions are translucent.
  2. Add tomatoes, salt, fructose, onion powder, garlic powder and cayenne and cook until bubbly. Add soy flour and heat until thickened. Pour tomato mixture over the eggplant. Spread evenly.
  3. Mix bread crumbs and Parmesan alternative and sprinkle over eggplant and tomato mixture. Bake, covered, at 350 degrees F for 25 – 30 minutes. Remove cover and broil for 5 minutes, if desired.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Caribbean Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.