Baked Eggplant

14 ingredients
11 steps

Ingredients

  • 16 oz. eggplant, peeled
  • 1/2 c. evaporated skim milk
  • 3 Tbsp. diet margarine, melted
  • 1/4 c. celery, finely chopped
  • 3 eggs, slightly beaten
  • 1 Tbsp. pimento, chopped
  • 1/2 tsp. pepper
  • 3 oz. grated low-fat block cheese
  • 9 Tbsp. dried bread crumbs
  • 1/4 c. skim milk
  • 1/4 c. onion, finely chopped
  • 1/4 c. green peppers, finely chopped
  • 2 tsp. salt
  • 1/4 tsp. sage

Directions

  1. 1
    Cut peeled eggplant into 1-inch cubes; soak in salt water in refrigerator overnight (minimum of 6 hours).
  2. 2
    Drain eggplant; place in pan.
  3. 3
    Cover with water; simmer until tender.
  4. 4
    Soak bread crumbs in milk.
  5. 5
    Saute onion, green peppers and celery in melted margarine for about 15 minutes, or until tender.
  6. 6
    Combine cooked eggplant, bread crumbs and melted margarine for about 15 minutes, or until tender.
  7. 7
    Combine cooked eggplant, bread crumbs and sauteed vegetables.
  8. 8
    Add eggs, pimento and seasonings; blend thoroughly.
  9. 9
    Place in greased baking dish; bake at 350° for 45 minutes.
  10. 10
    Top with grated cheese; return to oven until cheese melts.
  11. 11
    Serves 6.

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