"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Wyatt's Cafeteria Eggplant Casserole Recipe

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This recipe for Wyatt's Cafeteria Eggplant Casserole, by , is from This is MY Cookbook!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Wasson
Added: Monday, October 19, 2009


1 eggplant
1/2 lb. dry bread crumbs
1 small can evaporated milk
1/4 c. whole milk
1/4 c. finely chopped green pepper
1/4 c. onion
1/4 c. celery
1/2 stick of butter
2 eggs
salt to taste
1 tsp. chopped pimento
Grated cheese

Peel 1 eggplant. Soak in salted water in the fridge for several hours or overnight. Drain and boil in fresh water until tender. Soak the bread crumbs in one small can of evaporated milk plus a 1/4 c. milk. Saute the green pepper, onion and celery in the butter. Add the 2 beaten eggs, salt to taste, dash of pepper, sage and 1 tsp. chopped pimento. Stir all ingredients together. Place into greased casserole dish and top with grated cheese and sprinkle with paprika if desired. Bake at 350 until golden brown.




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