Baked eggplant casserole

Baked eggplant casserole

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CookItEasy.net
CookItEasy.net

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


Cause of complaint:

Related ingredients:
can crushed pineapple, can cream of mushroom soup, potatoes, frozen hash browns, medium idaho potatoes, hard-boiled eggs, peeled and chilled, cans hominy, drained, sweet potatoes, cooked and mashed, large sweet potatoes, medium firm green tomatoes
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