My Favorite Baked Eggplant |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is a Copy Cat of Wyatt Cafeteria's Eggplant Casserole. It has been my favorite since I was a wee child! Hope you enjoy it as much as I do! Ingredients:
1 lb. eggplant, peeled |
1/2 lb. dried bread crumbs |
3/4 cup milk |
1/4 cup butter |
1/4 cup chopped onions |
1/4 cup chopped celery |
1/4 cup chopped green pepper |
2 eggs, slightly beaten |
2 teas. salt |
1/2 teas. pepper |
1/4 teas. sage |
1-1/2 cups shredded cheddar cheese |
Directions:
1. Cut peeled eggplant into 1” cubes and soak in salted water in refrigerator overnight. (No less than 6 hours.) Drain eggplant and place in pan. Cover with water and simmer until tender. Drain eggplant and set aside. Soak bread crumbs in milk and set aside. Sauté onions, celery and green pepper in melted butter asbout 15 minutes or until very tender.
2. Combine cooked eggplant, soaked bread crumbs and sauteed vegetables and seasonings and blend thoroughly. Place in greased casserole dish and bake at 350º for 45 minutes. Top with shredded cheese and return to oven until cheese melts.
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