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Baked Eggplant Recipe

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This recipe for Baked Eggplant, by , is from The Seymore's and their Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynetta Seymore

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. eggplant, peeled
1/2 lb. dry bread, cubed
1/2 c. canned evaporated milk
1/4 c. whole milk
1/4 c. butter, melted
1/4 c. onion, finely chopped
1/4 c. green peppers, finely chopped
1/4 c. celery, finely chopped
2 eggs, slightly beaten
1 T. pimiento, chopped
2 t. salt
1/2 t. pepper
1/4 t. sage
1 1/2 c. cheddar cheese, grated

Directions:
Directions:
Cut peeled eggplant into 1 inch cubes and soak in salt water in refrigerator overnight (minimum of 6 hours). Drain eggplant and place in pan. Cover with water and simmer until tender. Soak bread cubes in milk. Saute onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
Combined cooked eggplant, bread cubes and sautéed vegetables. Add eggs, pimiento, and seasonings; blend thoroughly. Place in greased baking dish and bake at 350º for 45 minutes. Top with grated cheese and return to oven until cheese melts.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A Wyatt's Cafeteria Favorite

 

 

 

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