Wyatt Cafeteria's Baked Eggplant (Aubergine)

By MelanieAnn

Ingredients

• 1 lb eggplant , peeled and cut into 1 inch cubes
• 1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)
• 1/2 cup canned evaporated milk
• 1/4 cup whole milk
• 1/4 cup butter , melted
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped celery
• 2 eggs , slightly beaten
• 1 tablespoon chopped pimiento
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried sage
• 1 1/2 cups cheddar cheese , grated

Details

Servings 6

Preparation

Step 1

1 Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.

2 Drain and place in medium saucepan.

3 Cover with water and simmer until tender.

4 Soak the bread crumbs in milk.

5 Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.

6 Combine the cooked eggplant, bread crumbs and sauteed vegetables.

7 Add the eggs, pimiento, and seasonings; mix thoroughly.

8 Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.

9 Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.

10 The preparation time includes the soaking time for the eggplant.