Wyatt's Cafeteria Eggplant

Gail Welch Recipe

By Gail Welch sugarshack

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.


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!!


Directions Step-By-Step

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.

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