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Eggplant Casserole Recipe

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This recipe for Eggplant Casserole is from The Sandella Family Cookbook, 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:  
1 1# eggplant peeled cut into cubes & soaked in salt water several hours or overnight.
½ lb dry bread crumbs
1 small can evaporated milk
¼ c whole milk
¼ c finely chopped green peppers
¼ c finely chopped onions
¼ c finely chopped celery
½ stick butter
2 eggs slightly beaten
1 tsp.salt
½ tsp pepper
½ tsp sage
1tsp chopped pimento

Directions:
Directions:
Boil eggplant in water until nearly tender drain well
Soak bread crumbs in evaporated milk and whole milk
Saute green peppers, onions and celery in butter until tender
Add all ingredients in large bowl and mix well.
Put in a greased casserole dish & top with grated cheese
Bake 350º until golden brown 30-45 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Wyatt's experts say soaking ehe eggplant in the salted water is a must you should not skip.

 

 

 

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