Eggplant Creole - cooking recipe

Ingredients

1 c. fresh corn bread crumbs
1 small eggplant, diced, cooked and drained
1 Tbsp. flour
1 green pepper, diced
1 tsp. salt
3 large tomatoes, chopped
2 cans diced tomatoes
1 small onion, chopped
1 Tbsp. brown sugar
1/2 stick butter
1 pkg. shredded Velveeta cheese

Preparation

Place cooked, drained eggplant in greased baking dish.
In skillet, melt butter and add flour.
Stir until blended.
Add fresh tomatoes, canned tomatoes, onions and green pepper.
Cook for 5 minutes.
Add seasoning. Pour over eggplant.
Bake at 350\u00b0 for 30 minutes.
Top with cheese and bake for an additional 10 to 15 minutes or until cheese is melted.