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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!
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!
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
This was so good! DH is not a fan of eggplant and when I told him that we were having an eggplant casserole for dinner he was anything but excited. He really, liked this. My changes were using one cup of bread crumbs, all 2 milk, double the veggies, substituted fine chopped red bell pepper for the pimento. I can't wait to try making it again see if I can make it a little healthier, I'm pretty sure it can be done and not lose the delicious flavor and texture. Thanks so much for sharing this wonderful, forgiving recipe.
This casserole really brings back fond memories of eating at Wyatt's Cafeteria. The only change I made was to leave out the celery -- just my preference. DH loved it and says he doesn't remember having this dish at Wyatt's Cafeteria, but after having two big helpings tonight -- he says he is on his way to making up for lost time. : ) Will definitely make this casserole again. Thanks for sharing. Made for Cooking Tag Mania Special, October, 2013.
Scrumpdilyicious! For several years, I would eat at Wyatt's Cafeteria in Fort Smith, AR, and would always pick this dish. They have been closed for years, so when I grew eggplant in my garden this year, I looked for this recipe and was tickled when I found it here. My husband loved it and he is not necessarily an eggplant fan. I used less bread crumbs and more milk. Next time, I might use a little more sage, just because I like lots of sage!
Can't wait to make this! I thought the recipe was lost! I would get chicken fried steak and baked eggplant at Wyatts in Big Town Mall when I was a little girl! Thank you SO much for sharing!
Tried this last week. Took me back to my teenage years. Loved it. Tasted just like the one I used to get at Wyatt's. I didn't soak the eggplant in water and it was fine. Thanks for the recipe. Nancy
I Used to eat at Wyatt's Cafeteria here in Fort Worth where I grew up as a kid after church on Sundays. I was thrilled to find this recipe as I was having a craving for this dish. I have never seen it anywhere else. I made it last night and shared it today with my staff. It was INCREDIBLE and just the way I remember it being 40 years ago! This is a must do! Well worth the effort!
This tasted awesome. I used three pounds of eggplant and basically doubled everything else. I don't like green bell pepper so I used red bells and completely omitted the cheese. Also, I skipped the soaking part because I tasted my raw eggplant after I cut it up, and it was sweet, not bitter. (They have bred the bitterness out of eggplants since this recipe was new.) I froze extra portions of this casserole. This dish is now a staple for me and I will make it again and again.