Eggplant Casserole (Wyatt's, Fort Worth)
Peel 1 lb. eggplant. Soak in salted water in refrigerator for several hours or overnight.
Boil til nearly tender. Drain well.
Soak 1/2 lb. dry bread crumbs in 1 small can evaporated milk + 1/4 c. whole milk.
Saute 1/4 c. each finely chopped green pepper, onion and celery in 1/2 stick margarine till tender.
Mix bread crumbs, eggplant, and sauteed vegetable.
Add 2 slightly beaten eggs, salt, pepper, sage/poultry seasoning, 1 tsp. chopped pimento. Blend well.
Place in greased casserole, top with 2 oz. grated grated cheese, and bake at 350 until golden brown.
Peel 1 lb. eggplant. Soak in salted water in refrigerator for several hours or overnight.
Boil til nearly tender. Drain well.
Soak 1/2 lb. dry bread crumbs in 1 small can evaporated milk + 1/4 c. whole milk.
Saute 1/4 c. each finely chopped green pepper, onion and celery in 1/2 stick margarine till tender.
Mix bread crumbs, eggplant, and sauteed vegetable.
Add 2 slightly beaten eggs, salt, pepper, sage/poultry seasoning, 1 tsp. chopped pimento. Blend well.
Place in greased casserole, top with 2 oz. grated grated cheese, and bake at 350 until golden brown.
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