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Eggplant Casserole

List of Ingredients




1 (1-pound) eggplant
¼ cup dry bread crumbs
1 (6-ounce) can evaporated milk
¼ cup whole milk
½ stick butter or margarine
¼ cup chopped green pepper
¼ cup chopped onion
¼ cup chopped celery
2 eggs, slightly beaten
1 teaspoon chopped pimento
Salt and pepper to taste
Dash of dried sage
2 ounces grated cheddar cheese


Peel eggplant and cut into cubes. Soak in salted water in the refrigerator several hours or overnight.

Preheat oven to 350 F. Grease 2-quart casserole dish. Soak bread crumbs in evaporated and whole milk. Meanwhile, melt butter in a skillet over medium heat. Add green pepper, onion and celery. Sauté till tender.

Fill a 2- or 3-quart pan with water and bring to a boil. Add eggplant and boil until nearly tender. Drain well. Mix with bread crumbs and vegetables. Add eggs, pimento, salt, pepper and sage. Place in casserole and top with grated cheese. Bake for 25 minutes or until golden brown. Makes 8 servings.

PER SERVING: Cal 166 (65% fat) Fat 12 g (7 g sat) Fiber 1.5 g Chol 77 mg Sodium 522 mg Carb 9 g Calcium 131 mg



Recipe