Eggplant And Oysters Louisiane - cooking recipe

Ingredients

4 slices bacon
3 lbs eggplants, peeled and cubed
1 medium onion, chopped
1 large green pepper, chopped
3 stalks celery, chopped
4 green onions, chopped
6 garlic cloves, minced
3/4 cup Italian seasoned breadcrumbs
2 tablespoons grated parmesan cheese
1/2 - 1 teaspoon creole seasoning (or to taste)
1 tablespoon butter or 1 tablespoon margarine
2 (12 ounce) containers fresh standard oysters, drained

Preparation

Fry bacon in a big skillet until crisp; drain bacon on a paper towel-line plate; crumble and set aside.
Add eggplant and next 5 ingredients to the bacon drippings; cover; cook over medium heat for 20 minutes, stirring frequently.
Remove skillet from heat; add in breadcrumbs, cheese, and creole seasoning; stir to combine; set aside.
In another skillet, melt butter over medium heat.
Add oysters; cook, stirring constantly for 5 minutes or just until edges curl; drain.
In a greased 13x9 inch baking dish, layer half the eggplant mixture.
Evenly spread oyster mixture.
Spread remaining eggplant mixture over oysters.
Bake, uncovered, at 400\u00b0 for 20 minutes.
Sprinkle with bacon; serve hot.