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For the longest time, this was my favorite dish. Once we quit going to Wyatts, I looked for it and finally gave up. A few months ago, I found this. It sure tastes the same.
7¼ hours | 6½ hours prep
SERVES 8
1 lb eggplant, peeled and cut into 1 inch cubes
1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed
stuffing mix)
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup butter, melted
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoon chopped pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1 1/2 cups cheddar cheese, grated
Soak the eggplant cubes in salt water in refrigerator overnight
or a minimum of six hours.
1.
Drain and place 2. in medium saucepan.
3. Cover with water and simmer until tender.
4. Soak the bread crumbs in milk.
Saute the onions, green peppers, and celery in melted butter
for about 15 minutes or until tender.
5.
Combine the cooked eggplant, bread crumbs and sauteed
vegetables.
6.
7. Add the eggs, pimiento, and seasonings; mix thoroughly.
Place the mixture into a 2 quart baking dish that has been
sprayed with non-stick cooking spray, cover and bake at 350
degrees for 30 to 40 minutes.
8.
9. Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
10. The preparation time includes the soaking time for the eggplant.
7¼ hours | 6½ hours prep
SERVES 8
1 lb eggplant, peeled and cut into 1 inch cubes
1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed
stuffing mix)
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup butter, melted
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoon chopped pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1 1/2 cups cheddar cheese, grated
Soak the eggplant cubes in salt water in refrigerator overnight
or a minimum of six hours.
1.
Drain and place 2. in medium saucepan.
3. Cover with water and simmer until tender.
4. Soak the bread crumbs in milk.
Saute the onions, green peppers, and celery in melted butter
for about 15 minutes or until tender.
5.
Combine the cooked eggplant, bread crumbs and sauteed
vegetables.
6.
7. Add the eggs, pimiento, and seasonings; mix thoroughly.
Place the mixture into a 2 quart baking dish that has been
sprayed with non-stick cooking spray, cover and bake at 350
degrees for 30 to 40 minutes.
8.
9. Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
10. The preparation time includes the soaking time for the eggplant.
