wyatt's cafeteria eggplant
(1 RATING)
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.
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prep time
cook time
method
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yield
Ingredients
- one 1 pound eggplant
- 5-6 slices dry bread, crumbled
- 1 can evaporated milk, small
- 1/4 cup whole milk
- 1/4 cup green pepper, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup 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!!
How To Make wyatt's cafeteria eggplant
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Step 1Peel the eggplant and soak it in the salted water in refrigerator for several hours or overnight.
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Step 2Soak the breadcrumbs in the evaporated and whole milk.
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Step 3Saute the onion, pepper and celery in margarine until tender.
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Step 4Boil the soaked eggplant until tender. Drain well.
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Step 5Mix the breadcrumbs, eggplant and sauteed vegetables together.
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Step 6Add the beaten eggs, salt and pepper. Blend well.
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Step 7Place in greased casserole dish. Top with grated cheese and bake at 350 degrees until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Side Casseroles
Keyword:
#Eggplant
Keyword:
#Wyatt's
Keyword:
#cafeteria
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