Baked eggplant casserole

Baked eggplant casserole



  • 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.

Baked eggplant casserole
Average rating: 4.1 of 5, total votes: 7
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

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