Wyatt Cafeteria'S Baked Eggplant (Aubergine) Recipe

Name: Wyatt Cafeteria'S Baked Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, peeled and cut into 1 inch cubes; 1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix); 1/2 cup canned evaporated milk; 1/4 cup whole milk; 1/4 cup butter, melted; 1/4 cup finely chopped onion; 1/4 cup finely chopped green pepper; 1/4 cup finely chopped celery; 2 eggs, slightly beaten; 1 tablespoon chopped pimiento; 2 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon dried sage; 1 1/2 cups cheddar cheese, grated

Servings: persons

1 lb eggplant, peeled and cut into 1 inch cubes
1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup butter, melted
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoon chopped pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1 1/2 cups cheddar cheese, grated

1
Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
2
Drain and place in medium saucepan.
3
Cover with water and simmer until tender.
4
Soak the bread crumbs in milk.
5
Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
6
Combine the cooked eggplant, bread crumbs and sauteed vegetables.
7
Add the eggs, pimiento, and seasonings; mix thoroughly.
8
Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
9
Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
10
The preparation time includes the soaking time for the eggplant.

637

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 cut into 1 inch cubes, 1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix), 1/2 cup canned evaporated milk, 1/4 cup whole milk, and more.

Yes, Wyatt Cafeteria'S Baked Eggplant (Aubergine) 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.

Wyatt Cafeteria'S Baked Eggplant (Aubergine)

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