Recipe by PaulaG
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.
Top Review by pattyh76013
I just want to respond to the comment showing right under the recipe. The writer says that they "think this means 1/2 cup...", but that is incorrect. The recipe does call for 1/2 lb (half of a 1 lb loaf) of breadcrumbs.
- 1 lb eggplant, peeled and cut into 1 inch cubes
- 1⁄2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)
- 1⁄2 cup canned evaporated milk
- 1⁄4 cup whole milk
- 1⁄4 cup butter, melted
- 1⁄4 cup finely chopped onion
- 1⁄4 cup finely chopped green pepper
- 1⁄4 cup finely chopped celery
- 2 eggs, slightly beaten
- 1 tablespoon chopped pimiento
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon dried sage
- 1 1⁄2 cups cheddar cheese, grated
Directions See How It's Made
- Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
- Drain and place in medium saucepan.
- Cover with water and simmer until tender.
- Soak the bread crumbs in milk.
- Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
- Combine the cooked eggplant, bread crumbs and sauteed vegetables.
- Add the eggs, pimiento, and seasonings; mix thoroughly.
- 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.
- Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
- The preparation time includes the soaking time for the eggplant.