Eggplant Casserole(Great! Great!) Recipe

Name: Eggplant Casserole(Great! Great!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. eggplant, peeled and cubed; 11/2 lb. bread crumbs (8 oz.); 1/2 c. Milnot; 1/4 c. milk; 1/2 stick oleo; 1/4 c. onion, chopped; 1/4 c. green pepper, chopped; 1/4 c. celery, chopped; 1/4 pimiento, chopped; 2 eggs, lightly beaten; 2 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. sage; 1 1/2 c. Cheddar cheese, grated

Servings: persons

1 lb. eggplant, peeled and cubed
11/2 lb. bread crumbs (8 oz.)
1/2 c. Milnot
1/4 c. milk
1/2 stick oleo
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1/4 pimiento, chopped
2 eggs, lightly beaten
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1 1/2 c. Cheddar cheese, grated

1
Boil eggplant in water to cover until tender, about 30 minutes.
2
Combine and mix bread and both milks.
3
Melt oleo and saute onion, green pepper and celery until tender.
4
Add to bread mixture.
5
Add pimiento, drained eggplant, beaten eggs and all seasonings.
6
Add 1 cup of cheese; blend all together.
7
Reserve 1/2 cup of cheese.
8
Bake for 35 minutes at 350u00b0 in a greased casserole.
9
Top with cheese; bake 10 minutes longer.

484

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 and cubed, 11/2 lb. bread crumbs (8 oz.), 1/2 c. Milnot, 1/4 c. milk, and more.

Yes, Eggplant Casserole(Great! Great!) 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(Great! Great!)

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