Recipe - Roasted Flounder Stuffed With An Eggplant And Cornbread Dres

2 tablespoon Olive oil
1 md Eggplant; peeled and small
; minced
Salt
Cayenne
1 cup Chopped onions
One half cup Chopped celery
1 teaspoon Chopped garlic
4 cup Leftover cornbread crumbs
1 cup Chicken stock; up to 2
1 tablespoon Chopped fresh parsley leaves
4 Flounder fillets; (6ounce)

Preheat the oven to 400 degrees F.

In a large saut‚ pan, over medium heat, add 2 tablespoons of the oil. When
the oil is hot add the eggplant. Season with salt and cayenne. Saut‚ for 3
to 4 minutes, or until slightly wilted. Add the onions and celery. Season
with salt and cayenne. Continue to saut‚ for 3 minutes. Remove from the
heat and cool completely. In a mixing bowl, combine the eggplant mixture,
garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing
sit for 20 minutes. If the dressing is too dry add more liquid. Season

Converted by MC_Buster.

Per serving: 1047 Calories (kcal); 36g Total Fat; (31% calories from fat);
131g Protein; 46g Carbohydrate; 313mg Cholesterol; 2747mg Sodium Food
Exchanges: 0 Grain(Starch); 17 Lean Meat; 8 One half Vegetable; 0 Fruit; 5
One half Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC60

Converted by MM_Buster v2.0n.