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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole is from Leslie and Ben's Recipes for Love and Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One pound eggplant, peeled
1/2 pound dried breadcrumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup melted butter
1/4 cup chopped onions
1/4 cup chopped green pepper
1/4 cup chopped celery
1 egg, slightly beaten
1 tbsp. chopped pimento
2 tsp. salt
1 tsp. black pepper
1/4 tsp. sage
2 cups cheddar cheese, grated and divided
Directions:
Directions:
Cut peeled eggplant into 1 inch cubes and soak in salt water for several hours in order to prevent the eggplant from being bitter. Drain the eggplant. Place the eggplant in a pan and cover with water. Bring to a boil and reduce to medium low heat. Simmer until tender. Drain well and set aside.
In a bowl, soak bread crumbs in the milks.
Saute onion, green pepper, and celery in melted butter until tender. Add bread crumbs in milk and mix well. Add the beaten egg, 1 cup of the cheese, pimento, and seasonings. Mix well. Place mixture in a greased baking dish.
Bake at 350º for 45 minutes. Top with 1 cup of grated cheese and return to the oven until the cheese is melted.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is from Wyatt's Cafeteria which was located in the old Sher-Den Mall in Sherman, Texas. Leslie's Mom, along with the rest of the Mitchusson family, ate there often.

 

 

 

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