Eggplant and Oysters Louisiane

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: 1 hr 15 mins
• Serves: 6

Ingredients

• 4  slices bacon
• 3  lbs eggplants, peeled and cubed
• 1  medium onion, chopped
• 1  large green pepper, chopped
• 3  stalks celery, chopped
• 4  green onions, chopped
• 6  garlic cloves, minced
• 3⁄4 cup  Italian seasoned breadcrumbs
• 2  tablespoons  grated parmesan cheese
• 1⁄2-1  teaspoon  creole seasoning (or to taste)
• 1  tablespoon butter or 1  tablespoon margarine
• 2 (12 ounce) containers  fresh standard  oysters, drained

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.