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Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, by , is from The Reynolds Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Pansy Williams


1 large Eggplant approx. 1 lb.
3 tsp. Salt (divided)
1 box Stuffing Mix
½ c. Pet Milk®
1½ c. Whole Milk
¼ c. Margerine
¼ c. Onion chopped
¼ c. Celery chopped
¼ c. Green Pepper chopped
2 Eggs beaten
Sm. jar of Pimentos
½ tsp. Pepper
4 oz. Cheddar Cheese shredded

Peel Eggplant and cut into 1inch cubes. Soak in 1½ tsp. Salt and enough water to cover.
Cover for 6 hours or overnight in the refrigerator.
Drain then cover with fresh water and cook until tender.
Drain, mash and set aside while you prepare other ingredients.
Soak Bread in the Pet® Milk and Whole Milk.
Sauté Onions, Celery, and Green Pepper.
Mix all ingredients except Cheddar Cheese and pour into greased 6x10 or 8x8 dish.
Bake in 350º F. oven for 45 minutes to an hour.
Sprinkle with Cheese and return to oven to melt cheese. (Can be served without cheese).




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