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Baked Eggplant Casserole




Source of Recipe


unkown


List of Ingredients




1 lb eggplants, peeled
1/2 lb dried breadcrumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup melted butter
1/4 cup finely chopped onions
1/4 cup finely chopped green peppers
1/4 cup finely chopped celery
1 medium egg, slightly beaten
1 tablespoon finely chopped pimiento
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon sage
2 cups grated cheddar cheese divided

Recipe





Cut peeled eggplant into 1-inch cubes and soak in salt water a few hours in order to keep the eggplant from being bitter
Drain eggplant.
Put eggplant in a saucepan. Cover with water and simmer
Until tender. Drain well and set aside.
In a small bowl, soak bread crumbs in milk.
Saute onion, green pepper and celery in melted butter until tender.
Add bread crumbs in milk and mix well.
Add slightly beaten eggs, 1 cup of the cheese,pimiento and seasonings and blend well.
Place mixture in greased baking dish and bake at 350°F for 45 minutes.
Top with 1 c grated cheese and return to oven until cheese melts. Serves 6