Copyright © 2014 The FOURnet Information Network. All rights reserved.

WYATT'S (CAFETERIA) BAKED EGGPLANT 
1 lb. eggplant
1/2 lb. dry bread crumbs
1 sm. can evaporated milk
1/4 c. whole milk
1/4 c. each finely chopped green peppers, onion & celery
1/2 stick butter
2 beaten eggs
Salt & pepper to taste
Dash each of sage & monosodium glutamate
1 tsp. chopped pimento
2 oz. grated cheese

Peel a 1 pound eggplant. Soak it in salted water in the refrigerator for several hours or overnight. Soak a 1/2 pound dry bread crumbs in 1 small can of evaporated milk plus a 1/4 cup of whole milk. Saute green peppers, onion and celery in butter until tender. Boil the soaked eggplant until nearly tender; drain well.

Mix the bread crumbs, eggplant and sauteed vegetables. Add slightly beaten eggs, salt, pepper, sage, monosodium glutamate and chopped pimento. Blend well. Place in a greased casserole, top with grated cheese and bake in a 350 degree oven until golden brown.

The secret, the Wyatt's experts say, is in soaking the eggplant in the salted water before hand. Don't skip it.

Share: Add review or comment

Reviews: 1
Oct 31, 12:15 PM
Raymond (Texas) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood