Baked Eggplant Recipe

Name: Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. eggplant; 1/2 lb. dry bread crumbs; 1 small can evaporated milk; 1/4 c. whole milk; 1/4 c. finely chopped green pepper; 1/4 c. finely chopped onion; 1/4 c. chopped celery; 1/2 c. butter; 2 eggs, beaten; salt and pepper; dash of sage; 1 tsp. chopped pimento; 2 oz. grated cheese

Servings: persons

1 lb. eggplant
1/2 lb. dry bread crumbs
1 small can evaporated milk
1/4 c. whole milk
1/4 c. finely chopped green pepper
1/4 c. finely chopped onion
1/4 c. chopped celery
1/2 c. butter
2 eggs, beaten
salt and pepper
dash of sage
1 tsp. chopped pimento
2 oz. grated cheese

1
Peel eggplant;
2
soak
3
in
4
salted water several hours or overnight.
5
Soak
6
bread
7
crumbs in evaporated milk, plus whole milk.
8
Saute pepper, onions and celery in butter until tender. Boil eggplant
9
until tender.
10
Mix all together, except cheese; blend well.
11
Place
12
in
13
greased
14
casserole;
15
top
16
with cheese. Bake at 350u00b0 until brown.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. eggplant, 1/2 lb. dry bread crumbs, 1 small can evaporated milk, 1/4 c. whole milk, and more.

Yes, Baked Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant

How did you like this recipe?

Frequently Asked Questions