Eggplant Casserole

14 ingredients
9 steps

Ingredients

  • 1 lb. eggplant, peeled
  • 1/2 c. celery, finely chopped
  • 1/2 lb. cornbread, crumbled
  • 2 1/2 c. canned evaporated milk
  • 1/4 c. whole milk
  • 1/4 c. butter, melted
  • 1/4 c. bell pepper, finely chopped
  • 2 eggs, beaten
  • 1 Tbsp. pimento
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. sage
  • 1/4 tsp. m.s.g.
  • 1 1/2 c. grated Cheddar cheese

Directions

  1. 1
    Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator 6 hours.
  2. 2
    Drain eggplant.
  3. 3
    Place in pan.
  4. 4
    Cover with water and simmer until soft.
  5. 5
    Soak cornbread in milk.
  6. 6
    Saute onions, green pepper and celery in butter until all are tender. Combine cooked eggplant, bread crumbs and sauteed vegetables.
  7. 7
    Add eggs, pimento and seasoning.
  8. 8
    Thoroughly blend and place in greased baking dish.
  9. 9
    Bake at 350° for 45 minutes, then top with grated cheese and return to oven until cheese melts.

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