Eggplant Casserole Recipe

Name: 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. dry bread, cubed; 1/2 c. evaporated milk; 1/4 c. whole milk; 1/4 c. melted butter; 1/4 c. onions, chopped; 1/4 c. green bell pepper, chopped; 1/4 c. celery, chopped; 2 eggs; 1 Tbsp. pimento; 2 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. sage; 1 1/2 c. Cheddar cheese, grated

Servings: persons

1 lb. eggplant, peeled
1/2 lb. dry bread, cubed
1/2 c. evaporated milk
1/4 c. whole milk
1/4 c. melted butter
1/4 c. onions, chopped
1/4 c. green bell pepper, chopped
1/4 c. celery, chopped
2 eggs
1 Tbsp. pimento
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1 1/2 c. Cheddar cheese, grated

1
Cut eggplant into 1-inch cubes.
2
Soak overnight in salt water (at least 6 hours).
3
Drain and place in pan.
4
Cover with water; simmer until tender.
5
Soak bread crumbs in milk.
6
Saute onions and bell pepper for 15 minutes, until tender.
7
Combine and add everything; blend together.
8
Grease baking dish and bake at 350u00b0 for 45 minutes.
9
Top with grated cheese; return to the oven until cheese melts.

610

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 14 ingredients. The key ingredients include: 1 lb. eggplant, peeled, 1/2 lb. dry bread, cubed, 1/2 c. evaporated milk, 1/4 c. whole milk, and more.

Yes, 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.

Eggplant Casserole

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