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Eggplant casserole

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Ingredients/Components

eggplant - 1 lb
bread crumbs may be seasoned - 1/2 lb
canned milk - 1/2 c
whole milk - 1/4 c
melted butter - 1/4 c
chopped onion - 1/4 c
chopped green pepper - 1/4 c
chopped celery - 1/4 c
eggs, beaten - 2 item
pimento - 1 Tbsp
salt - 2 Tbsp
pepper - 1/2 tsp
sage - 1/4 tsp
grated Cheddar cheese

How to make eggplant casserole:

Dice eggplant very small and soak overnight in salt water. Drain and rinse well. Place eggplant in a saucepan; cover and simmer. Soak bread crumbs in milk and set aside. Saute onion, green pepper and celery in butter for 15 minutes or until tender. Combine eggplant, bread crumb mixture and vegetable mixture; mix well. Now add beaten eggs, pimento and seasonings. Mix again and pour into a greased, long, oblong baking pan. Bake in a preheated 350° oven for 45 minutes. Remove from oven; top with grated cheese. Return to oven until cheese is melted.

Recipe categories: Side dish, Vegetables, Casseroles.

Rating:

3.7

Average rating: 3.7, total votes: 7

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