Eggplant Casserole

14 ingredients
9 steps

Ingredients

  • 1 lb. eggplant, peeled
  • 1/2 lb. dry bread, cubed
  • 1/2 c. evaporated milk
  • 1/4 c. whole milk
  • 1/4 c. melted butter
  • 1/4 c. onions, chopped
  • 1/4 c. green bell pepper, chopped
  • 1/4 c. celery, chopped
  • 2 eggs
  • 1 Tbsp. pimento
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. sage
  • 1 1/2 c. Cheddar cheese, grated

Directions

  1. 1
    Cut eggplant into 1-inch cubes.
  2. 2
    Soak overnight in salt water (at least 6 hours).
  3. 3
    Drain and place in pan.
  4. 4
    Cover with water; simmer until tender.
  5. 5
    Soak bread crumbs in milk.
  6. 6
    Saute onions and bell pepper for 15 minutes, until tender.
  7. 7
    Combine and add everything; blend together.
  8. 8
    Grease baking dish and bake at 350° for 45 minutes.
  9. 9
    Top with grated cheese; return to the oven until cheese melts.

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