Baked Eggplant Casserole
Baked Eggplant Casserole is an impressive dinner. Made with 1 lb. eggplant, peeled, 1/2 lb. dried bread crumbs, 1/2 c. canned evaporated milk, 1/4 c. whole milk and 1/4 c. (1/2 stick) oleo, melted, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Cut peeled eggplant into 1-inch cubes and soak overnight in salt water in refrigerator.
Drain eggplant and place in pan. Cover with water and cook until tender.
Soak bread crumbs in milk.
Saute onion, green pepper and celery in melted oleo about 15 minutes or until tender.
Combine cooked eggplant, bread crumbs and vegetables.
Add eggs, pimiento and seasoning.
Blend thoroughly.
Place in greased baking dish and bake at 350Β° for 45 minutes.
Top with grated cheese and return to oven until cheese melts.
π· Perfect Pairings
Complete your meal with these
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