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

Wyatt's Baked Eggplant Recipe

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This recipe for Wyatt's Baked Eggplant, by , is from OUR KITCHEN TO YOURS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Pults


1 (lb) eggplant
1(small) can evaporated milk
1/4 c. green pepper
1/4 c celery
2 eggs
1 dash pepper
1 tsp. monosodium glutamate
1 tsp. pimiento
1/2 lb. bread crumbs (or 8 slices bread)
1/4 c. onion
1/2 stick butter
1/4 c. whole milk
1 tsp. sage
2 oz. grated cheese (on top)

Peel a one pound eggplant. Soak in salted water in refrigerator for several hours or overnite. Soak a half pound dry bread crumbs in one small can of evaporated milk, plus 1/4 cup whole milk. Saute 1/4 cup each of finely chopped green pepper, onion and celery in half stick butter until tender. Boil the soaked eggplant until tender. DRAIN WELL. Mix the bread crumbs, eggplant and sauteed vegetables. Add two slightly beaten eggs, salt to taste, dash pepper, teaspoon sage, tsp. monosodium glutamate and 1 tsp chopped pimiento. Blend well, place in greased casserole, top with 2 oz. of grated cheese. Bake in 350 degree oven until brown.
THE SECRET : (The Wyatts experts say) is in the soaking of the eggplant in salted water beforehand.

Personal Notes:
Personal Notes:
This is really good! Dad loved this.




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