BAKED EGGPLANT Recipe

Ingredients
  • 1 pound Eggplant
  • 1/2 pound dry bread cubed
  • 1 can evaporated milk (1/2 cup can)
  • 1/4 cup whole milk
  • 1/4 cup butter, melted
  • 1/4 cup onions, finely chopped
  • 1/4 cup green peppers, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 eggs, slightly beaten
  • 1 tablespoon pimiento chopped
  • 2 tablespoons salt
  • 1/2 tablespoon pepper
  • 1/4 teaspoon sage
  • 1 cheddar cheese, grated (1 1/2 cup 4 ounce )
Directions
Cut peeled eggplant into 1 inch cubes and soak in salt water in refrigerator overnight. (minimum 6 hours). Drain eggplant and place in pan. Cover with water and simmer until tender. Soak bread cubes in milk. Saut the onions, green peppers and celery in melted butter for about 15 minutes or until tender. Combine cooked eggplant, bread cubes and sauted vegetables. Add egg, pimiento and seasonings. Blend thoroughly. Place in a greased baking dish and bake at 350F for 45 minutes. Top with grated cheese and return to oven until cheese melts. Yields approx. 6 servings
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