Wyatt's Cafeteria Eggplant

WYATT'S CAFETERIA EGGPLANT
Recipe Rating:
 1 Rating
Prep Time:

Ingredients

one 1 lb eggplant
5-6 slice dry bread, crumbled
1 can(s) evaporated milk, small
1/4 c whole milk
1/4 c green pepper, finely chopped
1/4 c celery, finely chopped
1/4 c onion, finely chopped
1/2 stick margarine
2 large eggs, slightly beaten
salt and pepper, to taste
dash msg
grated cheese
THE SECRET TO THIS RECIPE, THE
WYATT EXPERT'S SAY, IS SOAKING THE
EGGPLANT IN THE SALTED WATER. DO
NOT SKIP THIS STEP!!

The Cook

Gail Welch Recipe
x1
Well Seasoned
Carthage, TX (pop. 6,779)
sugarshack
Member Since Nov 2010
Gail's notes for this recipe:
This was my mother-in-law's favorite dish at Wyatt's. We had to travel out of town to the S&H Green Stamp Redemption Center and we would always have lunch at Wyatt's. She got this every time along with the Fish Almondine. I am posting this recipe in her memory.
Make it Your Way...

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Directions

1
Peel the eggplant and soak it in the salted water in refrigerator for several hours or overnight.
2
Soak the breadcrumbs in the evaporated and whole milk.
3
Saute the onion, pepper and celery in margarine until tender.
4
Boil the soaked eggplant until tender. Drain well.
5
Mix the breadcrumbs, eggplant and sauteed vegetables together.
6
Add the beaten eggs, salt and pepper. Blend well.
7
Place in greased casserole dish. Top with grated cheese and bake at 350 degrees until golden brown.

About this Recipe

Comments

1-5 of 12 comments

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user Colleen Sowa colleenlucky7 - Mar 20, 2012
Sounds really good... so sweet of you to post this in your mother-in-laws memory.... oxxo
user Gail Welch sugarshack - Mar 21, 2012
Thank you, Colleen. She and I were very close. She'd call me up and say "It's about time for a roadtrip." Later, she got to where she wanted me to drive. I guess driving started to make her nervous but she still wanted to go.
user Jaye Triaga burbank - Mar 25, 2012
Is the eggplant sliced or cubed?
user Gail Welch sugarshack - Mar 25, 2012
The recipe did not specify but I say cubed.

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