Baked Eggplant Casserole Recipe

Name: Baked Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. eggplant, peeled; 1/2 lb. dried bread crumbs; 1/2 c. canned evaporated milk; 1/4 c. whole milk; 1/4 c. (1/2 stick) oleo, melted; 1/4 c. chopped onion; 1/4 c. chopped green pepper; 1/4 c. chopped celery; 2 eggs, beaten; 1 Tbsp. chopped pimiento; 2 tsp. salt; 1/4 tsp. sage; 4 oz. cheddar cheese, grated

Servings: persons

1 lb. eggplant, peeled
1/2 lb. dried bread crumbs
1/2 c. canned evaporated milk
1/4 c. whole milk
1/4 c. (1/2 stick) oleo, melted
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped celery
2 eggs, beaten
1 Tbsp. chopped pimiento
2 tsp. salt
1/4 tsp. sage
4 oz. cheddar cheese, grated

1
Cut peeled eggplant into 1-inch cubes and soak overnight in salt water in refrigerator.
2
Drain eggplant and place in pan. Cover with water and cook until tender.
3
Soak bread crumbs in milk.
4
Saute onion, green pepper and celery in melted oleo about 15 minutes or until tender.
5
Combine cooked eggplant, bread crumbs and vegetables.
6
Add eggs, pimiento and seasoning.
7
Blend thoroughly.
8
Place in greased baking dish and bake at 350u00b0 for 45 minutes.
9
Top with grated cheese and return to oven until cheese melts.

254

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 lb. eggplant, peeled, 1/2 lb. dried bread crumbs, 1/2 c. canned evaporated milk, 1/4 c. whole milk, and more.

Yes, Baked Eggplant Casserole 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 Casserole

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