"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

Baked Eggplant Recipe

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This recipe for Baked Eggplant, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jillian Woods
Added: Sunday, October 26, 2008


1 lb eggplant
1 (5oz) c evaporated milk
1/4 c chopped celery
2 eggs, lightly beaten
8oz dry bread crumbs
1/4 c milk
1/4 c chopped green pepper
1/4 c butter
Dash of sage
Salt and pepper to taste
1 tbsp pimento
1/2 to 1 c cheddar cheese

Peel eggplant, cut into 1 inch cubes. Place in large bowl, cover with salted water. Cover and refrigerant overnight. Place dry bread crumbs in bowl, pour evaporated milk and milk over crumbs, let stand. Cook vegetables in butter until tender but not brown. Drain eggplant, place in pot, add water to cover. Bring to a boil cook until eggplant is almost tender, drain well. Combine cooked eggplant, soaked eggplant and vegetables. Add eggs, salt, pepper, sage and pimento. Blend well. Spoon into greased 3 quart casserole dish. Top with lots of cheese. Bake at 350 until brown and bubbly.




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