Wyatt's Baked Eggplant

(6 votes)

1 to 1 1/2 pounds eggplant, peeled and cut into large cubes
salted water
small can evaporated milk
1/4 cup whole milk
1/2 cup dry bread crumbs
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 stick butter
2 slightly beaten eggs
salt and pepper to taste
dash ground dried sage
1 teaspoon chopped pimento
2 ounces grated cheese

Soak eggplant in salt water in refrigerator for several hours or overnight to remove any bitter taste.

Combine evaporated and whole milk in a bowl and soak bread crumbs in mixture. In a medium pan, sauté pepper, onion and celery in butter until tender. Set aside.

Drain salt water from eggplant cubes, place them in a large pan and cover with water; simmer over medium heat until eggplant is tender. Drain well.

Preheat oven to 350 degrees. In a large bowl, combine bread crumbs, sauteéd vegetables and eggplant. Add beaten eggs, seasonings, pimento and mix well. Place in greased casserole dish and top with grated cheese. Bake 30 to 40 minutes or until golden-brown.

Serves 6


In my opinion,this is very close to the real thing. I increase the cheese and pimento by about 2 times what is called for. It is hard to have to much cheese.

This is it! Thanks for going to the trouble of replicating one of the best ways to serve eggplant. I intend to make this over & over again until I can do it by heart. This will become my go-to for church potlucks. Thanks!!
Sandra, Mesquite, TX

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