Lyons Family Cookbook

Baked Eggplant Casserole

1

lb

eggplant, peeled

1/2

cup

dried bread crumbs

1/2

cup

canned evaporated milk

1/4

cup

milk

4

Tbs

butter

1/4

cup

onions, finely chopped

1/4

cup

green peppers, finely chopped

1/4

cup

celery, finely chopped

2

eggs

1

Tbs

pimento, chopped

2

tsp

salt

1/2

tsp

pepper

1/4

tsp

sage

1 1/2

cup

(4 oz) grated cheese

1

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.

2

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.

3

Place in greased baking dish, bake at 350° for 45 minutes. Top with grated cheese and return to oven until cheese melts.

Source

Source: Wyatt Cafeteria