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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wyatt's Cafeteria Eggplant Casserole Recipe

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This recipe for Wyatt's Cafeteria Eggplant Casserole is from This is MY 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 eggplant
1/2 lb. dry bread crumbs
1 small can evaporated milk
1/4 c. whole milk
1/4 c. finely chopped green pepper
1/4 c. onion
1/4 c. celery
1/2 stick of butter
2 eggs
salt to taste
pepper
sage
1 tsp. chopped pimento
Grated cheese
Directions:
Directions:
Peel 1 eggplant. Soak in salted water in the fridge for several hours or overnight. Drain and boil in fresh water until tender. Soak the bread crumbs in one small can of evaporated milk plus a 1/4 c. milk. Saute the green pepper, onion and celery in the butter. Add the 2 beaten eggs, salt to taste, dash of pepper, sage and 1 tsp. chopped pimento. Stir all ingredients together. Place into greased casserole dish and top with grated cheese and sprinkle with paprika if desired. Bake at 350º until golden brown.

 

 

 

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