–tilapia (2 fillets, medium)
–Creole seasoning (boxed)
–eggplant (1, medium)
–basil, oregano, garlic powder
–salt and pepper
–onion (chopped, one-half, medium)
–Italian seasoning breadcrumbs
–tomato (1, medium)
1 – Prepare the eggplant ahead of time, so that it will cool. Wash the skin of the eggplant, and puncture with a fork all around. Microwave on a plate for 5 minutes on one side; then turn over for 5 minutes more. Cool in microwave or the refrigerator. When the eggplant is cool, cut off the stalk, and then cut open lengthwise. Rake the inside onto a cutting board. Cut two ways, and then place the eggplant flesh in a mixing bowl. Finely chop the onion, and chop the tomato. Place in the bowl. Season with basil, oregano, garlic powder, salt, pepper, olive oil. Add one-fourth cup of breadcrumbs, and one-fourth cup of Parmesan cheese. Stir well. Keep in refrigerator until serving time.
2 – Place the tilapia in a covered baking dish. Season with Creole seasoning, parsley, cayenne pepper, oregano, salt, pepper, onion bits, and olive oil. Add chicken broth just to cover. Sprinkle Worcestershire sauce over the whole. Cook for 4 minutes in the microwave on high.
3 – Serve the eggplant appetizer with crackers while the tilapia is cooking. Serve the appetizer cold and the tilapia hot.
–eggplant adapted from allrecipes.com; tilapia adapted from The Commander’s Palace New Orleans Cookbook.