Baked Eggplant Recipe

Name: Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peel, slice and soak in salt water several hours before baking; 1/2 lb. bread crumbs; 1/4 c. butter; 1/4 c. milk; 1/4 c. bell pepper, chopped; 2 eggs, beaten; 2 oz. Cheddar cheese, grated; salt, pepper and sage to taste; dash of Accent; 1 small can milk; 1/4 c. onion; 1 Tbsp. chopped pimento; 1/4 c. chopped celery

Servings: persons

1 large eggplant, peel, slice and soak in salt water several hours before baking
1/2 lb. bread crumbs
1/4 c. butter
1/4 c. milk
1/4 c. bell pepper, chopped
2 eggs, beaten
2 oz. Cheddar cheese, grated
salt, pepper and sage to taste
dash of Accent
1 small can milk
1/4 c. onion
1 Tbsp. chopped pimento
1/4 c. chopped celery

1
Drain eggplant and cook.
2
Don't overcook.
3
Soak bread crumbs in milk.
4
Saute onions, celery and green pepper in butter about 10 minutes.
5
Mix bread mixture, onion, celery-pepper mixture and cooked eggplant together.
6
Add eggs, pimento and all seasonings. Mix well.
7
Place in baking dish.
8
Bake at 350u00b0 until golden brown. Remove from oven and sprinkle cheese over top and return to oven and bake 5 minutes longer.

274

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 13 ingredients. The key ingredients include: 1 large eggplant, peel, slice and soak in salt water several hours before baking, 1/2 lb. bread crumbs, 1/4 c. butter, 1/4 c. 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

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