Eggplant And Oyster Stuffed Peppers With A Creole Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1660
FAT
167%
CHOL
229%
SOD
157%

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Ingredients for 4 servings

1 small eggplant, peeled and small diced, about 2 cups

1 cup chopped onions

2 tablespoons olive oil

1/4 cup grated Parmigiano-Reggiano cheese

1/4 cup chopped green onions

8 small green bell peppers

Cayenne pepper

1 teaspoon chopped garlic

2 dozen fresh oysters, with their liquid

1/2 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons chopped green onions, green part only

1 to 1 1/2 cups fine dried bread crumbs

Salt

1 recipe Creole Sauce, recipe follows

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