Wyatt'S Eggplant Casserole Recipe

Name: Wyatt'S Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled; 1/2 c. canned milk; 1/4 c. chopped onion; 1/4 c. chopped celery; 1 Tbsp. pimento; 1/2 tsp. black pepper; 1 1/2 c. Cheddar cheese; 1 1/2 c. dried bread crumbs; 1/4 c. margarine; 1/4 c. green pepper; 2 eggs; 2 tsp. salt; 1/4 tsp. sage; 1/4 c. milk

Servings: persons

1 large eggplant, peeled
1/2 c. canned milk
1/4 c. chopped onion
1/4 c. chopped celery
1 Tbsp. pimento
1/2 tsp. black pepper
1 1/2 c. Cheddar cheese
1 1/2 c. dried bread crumbs
1/4 c. margarine
1/4 c. green pepper
2 eggs
2 tsp. salt
1/4 tsp. sage
1/4 c. milk

1
Cut eggplant into 1-inch cubes and soak in salt water in refrigerator overnight (at least 6 hours).
2
Drain and place in pan.
3
Cover with water and simmer until tender.
4
Soak crumbs in milk.
5
Saute onions, green peppers and celery in margarine for 15 minutes.
6
Combine eggplant, pimento and seasonings; blend thoroughly.
7
Place in greased baking dish and bake at 350u00b0 for 45 minutes.
8
Top with cheese and return to oven until cheese melts.

480

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 large eggplant, peeled, 1/2 c. canned milk, 1/4 c. chopped onion, 1/4 c. chopped celery, and more.

Yes, Wyatt'S 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 Eggplant Casserole

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