Eggplant Casserole
Eggplant Casserole is an impressive dinner. Made with 1 lb. eggplant, peeled, 1/2 c. celery, finely chopped, 1/2 lb. cornbread, crumbled, 2 1/2 c. canned evaporated milk and 1/4 c. whole milk, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator 6 hours.
Drain eggplant.
Place in pan.
Cover with water and simmer until soft.
Soak cornbread in milk.
Saute onions, green pepper and celery in butter until all are tender. Combine cooked eggplant, bread crumbs and sauteed vegetables.
Add eggs, pimento and seasoning.
Thoroughly blend and place in greased baking dish.
Bake at 350Β° for 45 minutes, then top with grated cheese and return to oven until cheese melts.
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