- 6
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
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.