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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Eggplant Recipe

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This recipe for Baked Eggplant is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb eggplant
1 (5oz) c evaporated milk
1/4 c chopped celery
2 eggs, lightly beaten
8oz dry bread crumbs
1/4 c milk
1/4 c chopped green pepper
1/4 c butter
Dash of sage
Salt and pepper to taste
1 tbsp pimento
1/2 to 1 c cheddar cheese
Directions:
Directions:
Peel eggplant, cut into 1 inch cubes. Place in large bowl, cover with salted water. Cover and refrigerant overnight. Place dry bread crumbs in bowl, pour evaporated milk and milk over crumbs, let stand. Cook vegetables in butter until tender but not brown. Drain eggplant, place in pot, add water to cover. Bring to a boil cook until eggplant is almost tender, drain well. Combine cooked eggplant, soaked eggplant and vegetables. Add eggs, salt, pepper, sage and pimento. Blend well. Spoon into greased 3 quart casserole dish. Top with lots of cheese. Bake at 350º until brown and bubbly.

 

 

 

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