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“Got this one from my dad. He got it from a magazine or newspaper or who knows where?? A great one for oyster-lovers, but not for fat-watchers. Thanks Pops.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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