Wyatt'S Baked Eggplant

Name: Wyatt'S Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. eggplant; salted water; 1/2 lb. dry bread crumbs; 1 can evaporated milk; 1/4 c. whole milk; 1/4 c. each (finely chopped): green pepper, onion and celery; 1/2 stick butter; 2 slightly beaten eggs; salt to taste; dash of sage; 1 tsp. chopped pimento; 2 oz. grated cheese

Eats Now Editorial Team · 333 kcal · Vegetarian

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Wyatt'S Baked Eggplant – a delicious recipe with eggplant, water, bread crumbs, milk, milk, green pepper. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 lb. eggplant
salted water
1/2 lb. dry bread crumbs
1 can evaporated milk
1/4 c. whole milk
1/4 c. each (finely chopped): green pepper, onion and celery
1/2 stick butter
2 slightly beaten eggs
salt to taste
dash of sage
1 tsp. chopped pimento
2 oz. grated cheese

1
Peel eggplant.
2
Soak in salted water in refrigerator for several hours or overnight.
3
Soak dry bread crumbs in evaporated milk plus whole milk.
4
Saute green peppers, onion and celery in butter until tender; drain well.
5
Mix the bread crumbs, eggplant and sauteed vegetables.
6
Add eggs, salt, sage and chopped pimiento.
7
Blend well.

333

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. eggplant, salted water, 1/2 lb. dry bread crumbs, 1 can evaporated milk, and more.

Yes, Wyatt'S 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.

Quick Info

Servings
4 servings
Calories
333 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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