Wyatt Cafeteria's Baked Eggplant (Aubergine)

Name: Wyatt Cafeteria's Baked Eggplant (Aubergine)
Prep time: 6 h 30 min
Cook time: 45 min
Yield: 1
Ingredients: 1 lb eggplant, peeled and cut into 1 inch cubes; 1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix); 1/2 cup canned evaporated milk; 1/4 cup whole milk; 1/4 cup butter, melted; 1/4 cup finely chopped onion; 1/4 cup finely chopped green pepper; 1/4 cup finely chopped celery; 2 eggs, slightly beaten; 1 tablespoon chopped pimiento; 2 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon dried sage; 1 1/2 cups cheddar cheese, grated

Wyatt Cafeteria's Baked Eggplant (Aubergine) was pinched from <a href="http://www.food.com/recipe/wyatt-cafeterias-baked-eggplant-aubergine-101967" target="_blank">www.food.com.</a>

"There was once a cafeteria in Texas called Wyatts Cafeteria. DH's family would go there after church on Sunday and his mother would get baked eggplant. For years she tried to copy the recipe and came very close. The original recipe was published in the local paper several years ago. Hope you enjoy it as much as we do...."

INGREDIENTS

•

1 lb eggplant, peeled and cut into 1 inch cubes

•

1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)

•

1/2 cup canned evaporated milk

•

1/4 cup whole milk

•

1/4 cup butter, melted

•

1/4 cup finely chopped onion

•

1/4 cup finely chopped green pepper

•

1/4 cup finely chopped celery

•

2 eggs, slightly beaten

•

1 tablespoon chopped pimiento

•

2 teaspoons salt

•

1/2 teaspoon pepper

•

1/4 teaspoon dried sage

•

1 1/2 cups cheddar cheese, grated

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes