Wyatt'S Cafeteria Eggplant Casserole Recipe

Name: Wyatt'S Cafeteria Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. eggplant, peeled; 4 or 5 slices bread; 1 small can milk; 1/4 c. onion, chopped; 1/4 c. celery, chopped; 1/4 c. green peppers, chopped; 1/2 stick oleo, melted; 2 eggs, beaten; 1 Tbsp. pimento, chopped; salt and pepper; dash of sage; 1 1/2 c. cheese, grated

Servings: persons

1 lb. eggplant, peeled
4 or 5 slices bread
1 small can milk
1/4 c. onion, chopped
1/4 c. celery, chopped
1/4 c. green peppers, chopped
1/2 stick oleo, melted
2 eggs, beaten
1 Tbsp. pimento, chopped
salt and pepper
dash of sage
1 1/2 c. cheese, grated

1
Soak peeled eggplant overnight in salt water in refrigerator. Soak bread in milk next morning.
2
Saute onion, celery and green peppers in oleo until tender.
3
Boil eggplant until tender. Drain.
4
Mix eggplant and vegetables together.
5
Add eggs, salt, pepper, sage and pimento.
6
Blend.
7
Cook in greased casserole for 30 minutes at 350u00b0.
8
Top with cheese.

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 12 ingredients. The key ingredients include: 1 lb. eggplant, peeled, 4 or 5 slices bread, 1 small can milk, 1/4 c. onion, chopped, and more.

Yes, Wyatt'S Cafeteria 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.

Wyatt'S Cafeteria Eggplant Casserole

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