Baked Eggplant Recipe

Name: Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; small jar pimento; 4 stalks celery; 1/2 stick oleo; pinch of salt; pepper to taste; 1 tsp. sage; 1 1/2 c. bread crumbs; 1 c. Cheddar cheese; 1 medium eggplant (about 1 1/2 lb.)

Servings: persons

1
Cut celery into small pieces.
2
Cook celery, onion and pimento in small saucepan for 15 minutes.
3
While mixture simmers, wash eggplant and cut and slice into 1/4-inch slices or cubes.
4
In a saucepan, heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling.
5
Add eggplant.
6
Cover and heat to boiling; cook 5 to 8 minutes or until tender.
7
Drain.
8
Add onion, celery and pimento, then add salt, pepper, sage, oleo, bread crumbs and cheese.
9
Pour into a buttered casserole dish and bake for 30 minutes.
10
Oven temperature:
11
350u00b0.

272

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.

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

You need 10 ingredients. The key ingredients include: 1 onion, small jar pimento, 4 stalks celery, 1/2 stick oleo, 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

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