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Baked eggplant casserole

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Ingredients/Components

salt - 2 tsp
eggs, beaten - 2 item
chopped onion - 1/4 c
chopped celery - 1/4 c
sage - 1/4 tsp
chopped green pepper - 1/4 c
dried bread crumbs - 1/2 lb
cheddar cheese, grated - 4 oz
whole milk - 1/4 c
chopped pimiento - 1 Tbsp
eggplant, peeled - 1 lb
canned evaporated milk - 1/2 c
1/2 stick oleo, melted - 1/4 c

How to make baked eggplant casserole:

Cut peeled eggplant into 1-inch cubes and soak overnight in salt water in refrigerator. Drain eggplant and place in pan. Cover with water and cook until tender. Soak bread crumbs in milk. Saut?� onion, green pepper and celery in melted oleo about 15 minutes or until tender. Combine cooked eggplant, bread crumbs and vegetables. Add eggs, pimiento and seasoning. Blend thoroughly. Place in greased baking dish and bake at 350° for 45 minutes. Top with grated cheese and return to oven until cheese melts.

Recipe categories: Side dish, Vegetables, Low Carb.

Rating:

4.1

Average rating: 4.1, total votes: 7

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