Wyatt Cafeteria's Baked Eggplant (Aubergine)

Recipe by PaulaG
READY IN: 7hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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