Wyatt's Cafeteria Eggplant
WYATT'S CAFETERIA EGGPLANT
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|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|
|2 large||eggs, slightly beaten|
|salt and pepper, to taste|
THE SECRET TO THIS RECIPE, THE
WYATT EXPERT'S SAY, IS SOAKING THE
EGGPLANT IN THE SALTED WATER. DO
NOT SKIP THIS STEP!!
Carthage, TX (pop. 6,779)
Member Since Nov 2010
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.
Peel the eggplant and soak it in the salted water in refrigerator for several hours or overnight.
Soak the breadcrumbs in the evaporated and whole milk.
Saute the onion, pepper and celery in margarine until tender.
Boil the soaked eggplant until tender. Drain well.
Mix the breadcrumbs, eggplant and sauteed vegetables together.
Add the beaten eggs, salt and pepper. Blend well.
Place in greased casserole dish. Top with grated cheese and bake at 350 degrees until golden brown.