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    You are in: Home / Recipes / Wyatt Cafeteria's Baked Eggplant (Aubergine) Recipe
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    Wyatt Cafeteria's Baked Eggplant (Aubergine)

    Wyatt Cafeteria's Baked Eggplant (Aubergine). Photo by PaulaG

    1/5 Photos of Wyatt Cafeteria's Baked Eggplant (Aubergine)

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    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 15 mins

    6 hrs 30 mins

    45 mins

    PaulaG's Note:

    There was once a cafeteria in Texas called Wyatts Cafeteria. DH's family would go there after church on Sunday and his mother would get baked eggplant. For years she tried to copy the recipe and came very close. The original recipe was published in the local paper several years ago. Hope you enjoy it as much as we do.

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    Units: US | Metric


    1. 1
      Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
    2. 2
      Drain and place in medium saucepan.
    3. 3
      Cover with water and simmer until tender.
    4. 4
      Soak the bread crumbs in milk.
    5. 5
      Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
    6. 6
      Combine the cooked eggplant, bread crumbs and sauteed vegetables.
    7. 7
      Add the eggs, pimiento, and seasonings; mix thoroughly.
    8. 8
      Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
    9. 9
      Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
    10. 10
      The preparation time includes the soaking time for the eggplant.

    Ratings & Reviews:

    • on August 04, 2013

      I think this means 1/2 cup of breadcrumbs...not A 1/2 LB...I personally like cracker crumbs which give it a nice dimension. I also use Cream of Mushroom Soup which is not exactly diet food, but is really tasty!

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    • on June 10, 2010


      I ate at Wyatt Cafeteria in Longview Texas from 1964 to 1971. This eggplant casserole is very good and much like what I remember eating at Wyatt's. I made the recipe but find the 1/2 pound of breadcrumbs to be excessive and they overtake the eggplant taste. I will cut it back to one cup of breadcrumbs and perhaps add a little more milk for the proper consistency. My grandmother made an eggplant casserole when I was young and she used sage in it! I was surprised to see sage in this recipe, the first ever since Grandmother's casserole. She made hers very dry, and baked it in a Pyrex 2 quart round dish, always the same dish. It had no cheese on top and had a slightly hot taste. I have never been able to duplicate her recipe. Moral of that tidbit of memory is to ask relatives for their recipes as soon as you discover something you love! This is a good recipe and I think you can make variations of it easily. I make an eggplant casserole similar to this but add about 1/4 cup cornmeal instead of the bread crumbs and 1/2 can of cream of mushroom soup. It is wonderful too!

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    • on September 04, 2008


      As a child in Pasadena, Tex. I went to Wyatts.. I was allowed 2 veggies.. I always got 2 of this recipe. When God created eggplant he had this dish in mind. This is unreal :) Thank you God

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Wyatt Cafeteria's Baked Eggplant (Aubergine)

    Serving Size: 1 (164 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 309.5
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 9.7 g
    Cholesterol 89.3 mg
    Sodium 1027.8 mg
    Total Carbohydrate 26.8 g
    Dietary Fiber 3.4 g
    Sugars 4.0 g
    Protein 12.7 g

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