Eggplant Creole

1 large eggplant
2 Tbsp flour
2 Tbsp butter
1 15 oz can of tomato sauce
1 clove
2 bay leaves
1 bell pepper, chopped
1 onion, chopped
½ cup grated cheese
½ cup bread crumbs
Preheat oven to 350°. Cube eggplant, boil 8 minutes, drain. Place butter and flour in medium heat skillet, stir; when blended, add tomato sauce and 15 oz water, stir until smooth. Add clove, bay leaves, bell pepper, onion, and salt. When sauce thickens, fold in eggplant and sprinkle with cheese and bread crumbs. Pour into casserole dish and bake for ½ hour at 350°.
Courtesy of WordenFarm.com