Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 lb. eggplant; 1/2 lb. bread crumbs (may be seasoned); 1/2 c. canned milk; 1/4 c. whole milk; 1/4 c. melted butter; 1/4 c. chopped onion; 1/4 c. chopped green pepper; 1/4 c. chopped celery; 2 eggs, beaten; 1 Tbsp. pimento; 2 Tbsp. salt; 1/2 tsp. pepper; 1/4 tsp. sage; 1 1/2 c. grated Cheddar cheese

14 ingredients

9 steps

Ingredients

1 lb. eggplant
1/2 lb. bread crumbs (may be seasoned)
1/2 c. canned milk
1/4 c. whole milk
1/4 c. melted butter
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped celery
2 eggs, beaten
1 Tbsp. pimento
2 Tbsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1 1/2 c. grated Cheddar cheese

Directions

1

Dice eggplant very small and soak overnight in salt water. Drain and rinse well.
2

Place eggplant in a saucepan; cover and simmer.
3

Soak bread crumbs in milk and set aside.
4

Saute onion, green pepper and celery in butter for 15 minutes or until tender. Combine eggplant, bread crumb mixture and vegetable mixture; mix well.
5

Now add beaten eggs, pimento and seasonings.
6

Mix again and pour into a greased, long, oblong baking pan.
7

Bake in a preheated 350° oven for 45 minutes.
8

Remove from oven; top with grated cheese.
9

Return to oven until cheese is melted.