Baked eggplant

Baked eggplant

Ingredients/Components

• 1 c - 1/2 lb
• dash of pepper - 1 item
• grated Cheddar cheese - 2 oz
• salt to taste - 1 item
• finely chopped onions - 1/4 c
• eggs, slightly beaten - 2 item
• stick oleo - 1/2 item
• finely chopped celery - 1/4 c
• whole milk - 1/4 c
• chopped pimiento - 1 Tbsp
• dash of Accent - 1 item
• 33 oz
• finely chopped bell pepper - 1/4 c
• dash of sage - 1 item

How to make baked eggplant:

Peel and soak eggplant in salt water for 6 to 12 hours, overnight if possible. Soak bread crumbs in milk. Saute onions, celery and bell pepper in oleo for 15 minutes. Place eggplant in a large pan to boil covered with water and cook until almost done. Mix bread crumbs, sauteed ingredients, and eggplant together. Add eggs, pimiento and seasonings. Blend well. Place in a baking dish and top with grated Cheddar cheese. Bake in a 350° oven until golden brown. Serve at once or keep in a warm oven until ready to serve, not too long. Yields 6 to 8 servings.

Recipe categories: Vegetables, Main dish, Eggplant.