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1
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lb
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eggplant, peeled
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1/2
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cup
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dried bread crumbs
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1/2
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cup
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canned evaporated milk
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1/4
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cup
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milk
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4
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Tbs
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butter
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1/4
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cup
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onions, finely chopped
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1/4
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cup
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green peppers, finely chopped
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|
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1/4
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cup
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celery, finely chopped
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2
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eggs
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1
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Tbs
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pimento, chopped
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2
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tsp
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salt
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1/2
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tsp
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pepper
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1/4
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tsp
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sage
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1 1/2
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cup
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(4 oz) grated cheese
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|
|
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1
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Fill a large bowl or pot with 4 quarts cold water. Add 1/4 cup Kosher salt and stir well. Cut both ends off the eggplant about 1/2" deep. Stand the eggplant on one end, and shave all the skin by running knife down the length of eggplant. Cut the eggplant into 1/2" slices and 1" square dice. Put eggplant into the bowl of salt water, submerse completely. Soak in salt water in refrigerator overnight or a minimum of 6 hours. Drain, place in pan, cover with water and simmer until tender.
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2
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Soak bread crumbs in milk. Sauté onions, green peppers, celery in melted butter for 15 minutes, or until tender. Combine cooked eggplant, bread crumbs and sauteed vegetables. Add eggs, pimento and seasonings. Blend thoroughly.
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3
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Place in greased baking dish, bake at 350° for 45 minutes. Top with grated cheese and return to oven until cheese melts.
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