Casserole, Wyatt's Baked Eggplant Casserole

By Floridaberry

Ingredients

• 1 lb eggplant, peeled
• 1/2 lb dried breadcrumbs
• 1/2 cup evaporated milk
• 1/4 cup whole milk
• 1/4 cup melted butter
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped celery
• 1 medium egg, slightly beaten
• 1 tablespoon finely chopped pimiento
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon sage
• 2 cups grated cheddar cheese divided

Preparation

Step 1

Cut peeled eggplant into 1-inch cubes and soak in salt water a few hours in order to keep the eggplant from being bitter.

Drain eggplant.

Put eggplant in a saucepan. Cover with water and simmer until tender. Drain well and set aside.

In a small bowl soak breadcrumbs in milk.

Saute onion, green pepper, and celery in melted butter until tender.

Add bread crumbs in milk and mix well.

Add slightly beaten egg, 1 cup of the cheese, pimiento and seasonings and blend well.

Place mixture in greased baking dish and bake at 350 degrees for 435 minutes.

Top with 1 cup grated cheese and return to oven until cheese melts.

Serves 6