Peel and chop eggplant, then smother down in water and 1 tablespoon of lemon juice. In a separate pot saute onions, parsley, celery, bell pepper and garlic in butter until tender. Add Tony's etouffee sauce; simmer 10 minutes. Add 2 tablespoons Tony's seasoning (or season to taste). Add 2 tablespoons bread crumbs, 2 cups cooked rice. Mix well. Pour into casserole dish. Sprinkle Italian bread crumbs on top and dot with butter. Bake at 350F for 30 minutes.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana