| | Directions | | Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight, minimum of 6 hours. Drain eggplant and place in pan. Cover with water and simmer until tender. Soak bread cubes in milks. Saute 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 350 degrees F for 45 minutes. Top with grated cheese and return to oven until cheese melts. |
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Servings: 6
|  | | Ingredients | | - | | 1 pound eggplant, peeled, cubed |
| - | | 1/2 pound dry bread, cubed |
| - | | 1/2 cup evaporated milk |
| - | | 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 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 teaspoon sage |
| - | | 1 1/2 cups shredded Cheddar cheese |
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