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